SF 395 
.14 
Copy 1 



THE, HOG 

SPECIAL REPORT OF THE INDIANA 
STATE BOARD OF AGRICULTURE. 



LIBRARY OF C0NGRE83, 

DEC 10 190 i 

DIVISION OF DOCUMENT?. 



SPECIAL REPORT 



Indiana State Board of Agriculture 




•^^BOVI<J^(I 



PREPARED UNDER THE DIRECTION OF HON. W. W. STEVENS, MEMBER OF 
THE BOARD, AND CHARLES DOWNING, SECRETARY. 



1st D 
2d D 
3d D 
4th D 
5th D 
6th D 
7th D 
8th D 
9th D 
10th D 
nth D 
12th D 
13th D 
14th D 
15th D 
ir.th D 



INDIANA STATE BOARD OF AGRICULTURE, 1900. 

ct JoHK C. Haines Lake, Spencer Co. 

ct Mason J. Nibi.ack Vineennes, Kno.ic Co. 

ct W. W. Stevens Salem, Washington Co. 

ct E. A. RoBisoN Rocklane, Johnson Co. 

ct H. L. NowLiN La wren ceburg, Dearborn Co. 

ct Knodk Porter Hagerstown, Wayne Co. 

ct H. B. HowLAND Rowland, Marion Co. 

ct Sid. Conger Hope, Bartholomew Co. 

ct W.T.Beauchamp Terre Haute, Vigo Co. 

ct John L. Davis Crawfordsville, Montgomery Co. 

ct M.S.Ci.AYPOOL Miincie, Delaware Co. 

ct Mortimer Levlring Lafayette, Tippecanoe Co. 

ct John L. Thompson (ias City, (Irant Co. 

ct CoTT Barnett Logansport, Cass Co. 

ct Aaron Jones South Bend, St. Joseph Co. 

ct James E. McDonald Ligonier, Noble County. 



OFFICERS OF BOARD. 

Aaron Jones, President. Charles Downing, Secretary. 

J. C. Haines, Vice-President. J. W. Lagrange, Treasurer. 

H. B. Howland, General Superintendent. 



W. W. Stevens. 



EXECUTIVE COMMITTEE. 
John L.Thompson. E. A. Robison. 



W. T. Beauchamp. 



INDIANAPOLIS : 

WM. B. BHRFORD, contractor FOR STATE PRINTING AND BINDING. 
1900. 



,v^ 



INTRODUCTORY. 



The Indiana State Board of Agriculture is very desirous of en- 
larging its sphere of usefulness, and to this end herewith presents 
the first of a proposed series of special reports on such leading agri- 
cultural topics as are of paramount importance to the farmer. 

The swine industry is first to receive consideration. The hog- 
has always been an important factor in the State's advancement, 
and in order that he may be still better understood and become 
a more important factor than ever before in the commonwealth's 
prosperity and welfare, his rearing and successful management 
from start to finish is carefully considered. 

Probably the most complete and carefully prepared work on 
swine diseases and their remedies ever issued in this country is 
])resented herewith, and the very best talent in the land has con- 
tributed interesting and valuable suggestions along the lines of 
])ractical breeding and management. 

We felt that no one man knew all there was worth knowing on 
a subject so extensive and important as that of swine husbandry, 
and therefore drew upon a host of practical breeders and special- 
ists for such contributions as we thought would make the most val- 
uable report. 

To all who have thus gratuitously given us a helping hand we 
are under lasting obligations, and to them we will give credit for 
any good results tliat may follow. 

W. W. STEVENS, 

For the Board. 



(2) 



BREEDS OF SWINE. 



To give anything like a complete history of the different breeds of 
swiue bred in this country would require more space than is allowed us 
for this special report, so we must, under the above headiug, give only a 
very brief synopsis of the characteristics of the different breeds that are 
favorites among our farmers. 

The introduction of the hog iuto this country dates back to the very 
first settlements. It is said that Columbus brought swiue to Hispanolia 
in the year 1493. They were introduced into Florida by DeSoto in 1588. 
They were first introduced into Virginia in 1609. It is said that the 
fecundity of swine in Virginia forests was so great that in eighteen 
years after their introducrion the inliabitants of Jamestown had 
to palisade the town to keep Uicu! out. There were no wild hogs in 
America when first discovered, but they soon ran wild as then managed, 
and spread rapidly through many parts of the country. The improved 
swine we have to-day is not the outcome of the wild hog, but has gradu- 
ally developed from the frequent importation of the l)est breeds found in 
other countries. The origin and history of the several prominent breeds 
will necessarily have to be very brief in this connection. 

THE POLAND-CHINAS. 

The contentions and discussions among the breeders and friends of 
the different strains of these liogs as to their origin and name, as well as 
who should have the most credit for efforts to perfect and bring them into 
popular favor, would, if published, fill volumes. Among the names which 
have been given them from time to time, and by which they are still 
known in some parts of the coimtry, are, "Magie," "Moore," "Poland," 
"Butler County," "Big-boned China," etc. This breed had its origin in 
that part of southwestern Ohio lying between the Big Miami and Little 
Miami rivers, namely, in the counties of Butler and Warren, during the 
years from 1835 to 1S40. It is also generally conceded that the ground- 
work was stock locally known as Warren County hogs, and these were the 
result of crossing together the "Byfleld," the "Russia" and the "Big- 
Chinas." Later on the Irish Grazier blood was introduced, and probably 
some Berkshire blood was mixed in as well. No one man probably had 
more to do in the formation of tliis breed than another. It was, in fact, 
the result of the labors of many. For more than half a centuiy now they 

(3) 



li;i\'.' hfcii lucd ;is ;i distinct bnn'd Avitlumt niiy infusion of forci.ii'n blood. 
:ind in llio liiinds of iiro-rcssive Invedfis Iimvc developed into iM-oli:ibly flu- 
most poiinliii- bi-ccd of swine found in tlie whole country. 

This breed of swine lias iiradually developed \\ifli the country, or 
rathe]- has been brt'd np to meet tln' demands of farmers in the .yfeal eorti 
belt of the I'niled States where lar.^e size, (iiiick maturity and hardiness 
are the main characteristics of a Iio.l;-. In the detailed descrii)1ioii of the 
Poland-China as now bred. -we tind I he followin.s characteristics; 

Head short and wide; face short and si i.uhtly "dished: eyes larti'e and 
prominent; ears small and thin, with tii)s drooi»in,ii- .ufacefully; neck wide. 
dee]) and short, and slightly arched; Jowl broad and deep: shoulders deep 
and ftiU; chest lar.iie, deep and roomy, makiiin- a lar.u'e ,a-irth ,iust l>ack of 
the siioiilders; back broad, carrying same width from shoulder to h:im; 
sides and ribs full and smooth; belly and flank wide, strai.iiht and fttll; 
hams and rump liroad. full, lont; and wide; le.t;'s and feet medium len.uth. 
strai.iiht. set well ai)art and squarely under the body; tail sm.-iU. smooth 
and tai)eriim-; coat tine, straight and smooth; color black, with white fa<-e 
or on lower .jaw: white on feet and tip of tail, and a few small, ck'ar 
white si)ots on Ixxly not objectionaltle: size, large for age and condition; 
boars two years old ami over, if in good liesli. should weigh not less than 
.")(»(> iMtunds. Sows, same age and condilion. not less than 4r»() i)ouuds. 
I'o.ars. eighteen months old, in good condition, not less than 4(»l itotinds; 
sows, ;'>.">(! pounds. I'oars. tAvelve montlis old. not less than :!("• i»otinds; 
sows, :!(!(• pounds. Hoars and sows, six months old. not less than 1.")(t 
ixrnnds. (>lliei- ;iges in pro])ortion. 

BERKSIIIRES. 

Tlh' lirst imi)ortation of Berkshires into America of which we have any 
record w:is in 1S"J:'>. I'ov some years this breed was very popular, and 
large imi)ort;itioiis were made. Kut the careless, neglectful systems then 
in vogue with too m;iny farmers are not .adapted to maintaining the good 
(pialities given the breed i)y English breeding and feeding, and deteriora- 
tion followed, and the breed was everywher(> discarded. About ISC).! new 
iniportal ions were made and the breed suddenly sprang into popidarity 
again, and is noAV widely disseminated through all i)arts of the cotmtry. 
When tine (luality of meat is the ob.iect sought for the Berkshire ])robably 
stands second to no other breed. Croat improvement has lieen made in 
size and symmetr.v in the past forty years, but the spirit of improvi'meut 
is still abroad ;iml the standard of perfection is pl.-iced high. 

I'romineiit among the good qualities that seem to make them favorites 
are; 

1. (ireat muscular power and vitality which render them less liable 
to disease than some other breeds. 

2. Activity comliined with strong digestive and assimilative powers. 



?>. They niv reiiiarkable for Dicir prolilicacy. as well as for Ix'iiii;- 
careriil inothers and tioocl sncklers. 

4. The pi.ys are strong, smart and active at liirlli and conseiinently 
less liable to mishaps. 

5. They fatten i-^'adily at any age. while they may l)e fed to any 
reasonable weight desired. 

(>. Their tiesh is the higliest (inality of pork. 

7. P(»wer of the boar to transmit the valnabU> (jnalities of the breed 
to its progeny, when used as a cross. 

8. Tlieir unsurpassed uniformity in color, marking and (lualily. 

It is doubtful if we have any hog that is nearer t]ioi-oug]d)red in its 
best s(nse or more certain to reprod-uce themselves with tidelity. than the 
improved Kerkshires crossed with other breeds. i's]iecially the larger ones. 
They make the best feeding hogs ])ossible. 

Characteristics. — Head and face short and well dished; eyes large and 
dark hazel or gray: ears medium size and erect; neck full, deep and 
arched: jowl tirm and ne;it: shonldei-s broad, deep and fidl: chest large 
wide and roomy: l)ack broad and straight: hams broad, full and long: legs 
straight and strong: coat hrm. straight and smooth: color. I)lack. witli 
white on feet. face. 1i]) of tail and an occasional splasli on arm; size, large 
for age. Boar, two years old and over, not h'ss than -i7t{) pounds: sow. 
same age, 400 pounds. Hoars, eighteen nnniths old. o.lO pounds; sow. 
same age, 325 pounds. Boar, tAvelve months old, 300 pounds, 

CHESTP]R WHITE. 

The ("heslcr ('ouiit\- white liog is ;i n.ative of ('Iiest(»r County, TcMinsyl- 
\:inia. In the year l.sbv ;i p.-iii- of tine wlnte pigs was imi(oi-ted from Bed- 
fordshire, England. They proved to bi' a gooil hog. and by careful selec- 
tion and judicious crossing for many years the nuxh'rn Chester White 
was i)roduced. Th(>y are appropriately classed with tlie l.irge lireeds. 
gi-owing. if kept, to i>rol»ably the largest size of any otlici' liog. and tliey 
will liold their wliite color ]ierfectly under :i\\ ciri-umstances. Docility 
and cleanliness are some of their m:irked clniraclerislics. Tiie greatest 
objection lU'ged .against the breed is their laciv of hai'diness. or llieir 
tench'iicy to degenerate under careless treatment or neglect. Their de- 
scription calls f(U': 

Head and face short and wide; eyes lai-ge and bright; ears medium 
size and ])ointiiig forward: neck short aiul thick: joayI large; ]»ack ami 
loin b]-oa(l and straight: Ixxly lengthy and deep: h.ams bro;id ;ind deep: 
legs short and slr.aight and well set apart: coat tirm and eilliei- sti-;iiglit or 
\\avy; color white: the action easy ;ind gracefid. and style attr;ict i\'e: dis- 
position is (juiet. and they are easily handled: take good caic of t Iiem 
selves: size lai'ge for age and condition; l)oars two years ami o\i'r. if in 
good flesh, should Aveigh nor less than oOO pounds. Sow. same age ami 



6 

coudition, nut less than 450 pounds. Boars, eighteen mouths old, in good 
flesh, should woigli not less than 400 pounds; sows, 350. Boars, twelve 
months old, not loss than 300 pounds; sows, 300. Boars and sows, six 
months old, not less tlian 150 pounds each, and other ages in proportion. 

VICTORIAS. 

Tliis is a breed that has not won a very wide reputation throughout 
the country, but they are a hog of considerable merit, and are fancied by 
good breeders here and there in many parts of the country. Mr. Leland, 
of New York, says they originated in Saratoga County, of that State. 
They were made by crossing the Bytfeld hog with the native in which 
thei'e was a strain of the Grazier. Subsequent crosses were made with 
the Yorkshire and Suffolk, the result being a purely white hog of medium 
size. These pigs, if pure bred, should all have a direct descent from a sow 
called Queen Victoria, vfhich may be said to be the mother of the family. 
They seem to suit breeders in the Eastern States, where a medium-sized 
hog is desirable, and white is not an objectionable color. In size, boars 
two years old and over, when in good condition, should weight not less 
than 550 pounds; sows, same age and condition, 450 pounds. Boars, 
twelve months old, not less than 300 pounds; sows, in good flesh, 250 
]>ou;ids. Figs, tive to six months old, 140 to 100 pounds. 

SUFFOLKS. 

This is an old l)reed of swine of English origin, and it is a true breeder. 
It is probably the most popular breed in England. It attains maturity at 
an early age and is said to be always in condition to kill from the time 
they are a month old. The breeders of this hog claim that they get from 
it the most meat to the least bone and the most pork with the least food. 
They are highly recommended for crossing on other hogs. They are in- 
variably white, but sometimes liavo bluish spots on the skin. They can 
be made to weigh four hundred pounds. 

ESSEX. 

The Essex is a hlaclv hog, originating in the south of England. They 
;ii-e very squarely built, fatten easily and weigh, when full grown, from 
■_*r)0 to 275 pounds. For the gentleman in town, or the small farmer, they 
will give satisfaction. They thrive Avell on pasture without any grain 
food. They will g(>t fat and ready for the market on clover. Their color 
eiijililes tlieni to withstand the hottest sun of .Tuly or August without hav- 
ing tlieir ^-kin tlie least affected, and they are never known to scald or 
nuiiige. They have tlie power of transmitting to their progeny an excess 
of their good (pinlities. They are very prolific. 



THIN RINDS. 

The Thin Kind hog was imported into America from the Hampshire 
districts of England. The earliest importations to this country came to 
Massachusetts, where they were known as the McKay hog, the name 
probably taken from the importer. They also were imported into Canada, 
where they were called the Hampshire, and from Canada they found their 
way into New Yorlc, where they were called the ring-middle hog, on ac- 
count of having a white belt around the body. 

The type which is being bred by the American Thin Hind Association 
t-anie from New Jersey into Boone County, Ky., in 1835, and was long 
known as the Belt breed until the name Thin Rind was given it by some 
of its admirers on account of its glossy coat of hair and soft, mellow skin. 
Its admirers commend it as an ideal hog possessing all the hardness and 
vitality and prolificacy of the unrestrained muscular animal of pioneer 
times. In color they are either listed or blacks, the most desirable con- 
sisting of black extremities with a white belt from three to ten inches 
wide, encircling the body and including the forelegs. They have small 
heads; ears of medium length, slightly inclining forward; jowl very light; 
In-oad back of nearly uniform width, slightly arched, standing very erect 
on feet, with legs set well apart, denoting great carrying capacity. The 
Thin Rind breeders claim that jowl and flabby belly are cheap meats, and 
that they have bred grossness down to the minimum. Early maturity, 
docility and, fattening qualities are strong points for the Thin Rind. It is 
also claimed that they are distinctly a lean meat hog, and the best bacon 
type, and that the color is admired by all. 

DUROC-JERSEYS. 

The origin of the "red hog," known to-day as the Duroc-.lersey, can 
not be positively traced, and was evidently unknown to the earliest his- 
torians of the hog. They have been traced back over half a century, but 
earlier than that very little is known of them. 

It is generally conceded by those interested in this popular breed of 
swine that there Avere two families of them some year's ago, one known as 
the Jersey Red, and the other as Duroc or Red-Rocks. In some of the 
counties of New York they were called Durocs, while in others they were 
called Red-Rocks. 

Joseph B. Lyman has the credit of first giving the red hog the name 
Jersey-Red. He was agricultural editor of the New York Tribune at the 
time, and resided in New Jersey, and in discussing the merits of the red 
Iiog in New Jersey he called them Jersey-Reds; hence the name. Previous 
to his naming them they had simply been called "red hogs." Mr. Lippin- 
cott, of New Jersey, was the first man to advertise the hogs as Jersey- 
Reds. 



Clark Petit's bistory of Jersey-Reds states that in 1832 there was a 
pair of red pigs sliipi)ed to 'Salem, New Jersey, but did not state who was 
the importer or expoi'ter. 

The question arises in the mind of the intelligent iniaginer how the 
red hogs known as the Jersey-Reds sprang from the progeny of this pair 
of pigs. Oldest citizens of Windsor, New Jersey, could not trace them 
twenty years ago, and they Avere bred with uniformity and great size 
tlK'H as we are told. The same reports come from Burlington and adjoin- 
ing counties of New .b-rsey. forcing th(> (•onclusion that there must hav(» 
been red liogs there i)rior b) ^S^.\^2. or they would not have been the bt'Sl 
variety known to the farmers of that State at the time they were. The 
name Duroc was given oy Isaac Frink, a prominent farmer living in ^lil- 
ton, Saratoga County. New York. He named them for a noted stallion 
owned by Henry Kt>lsey. in the town of Florida. Montgomery County. 
New York. Mv. Kelsey had a red sow with a litter of red pigs, claiming 
lie liad imixirted the sire and dam. Mr. Frink bought a pair of pigs and 
called them 1 )urocs. Concerning their characteristics Mr. J. 1). Kiger 
s;iys: 

. "Many lu-eeders who Iiave at different times i-;iised two or three varie- 
ties of swine assert that the Duroc-Jerseys are the best general-purpose 
hogs in America, liaving a stronger constitution, being nun-e prolific and 
bett«'r sucklers. As l)red to-day they grow faster when young and fatten 
as readily as a pig Avhen matured, and will put on more tlesh for a given 
amount of feed tlian any otlier liog. They are doubtless the most proliti<- 
of any l)rce(l of swine in existence. Young sows usually farrow from 
eight to twelve pigs at a litter, ami from ten to eighteen is not uncommon 
toi- old sows. The pigs are very strong at birth, and the sow and pigs very 
seldom need any attention at this time. They almost invariably impart to 
their offspring their wonderful prolific breeding (lualities; are good, quiet 
mothers, supplied witli a generous flow of nulk. raise large, eveh litters, 
and other breeds Avheii crossed with tlieni are greatly inqiroved in vigor, 
and as hi'eeders ;i!i(l feerl^vs." 



DISEASES OF THE PIG. 



BY A. W. BITTING, D. V. M., M. D., AND R. A. CRAIG, D. V. M., PURDUE UNIVERSITY. 

DISEASES OE tup: ^rOIiTH. 

INFECTIOUS SORE MOUTH OF PIGS. 

This (liscjisc is csiiccinlly jjI'diic t(( iiltaciv suckiiit;' pi.i^s, mikI wliilc no 
si)eci;)l .iit'nii h;is cxci' been discoxcrcil wliicli (•.•niscs tlic tvonldc, tlic 
history of tlie cases makes ir seem vci-y probalih' tliaf tlic disease is 
iiifeetioiis. 

Symptoms. — This disease is eharacteri/.ed by idceration witlun and out- 
side of the lips. Its favorite seat is inside of the lips, just in front of llie 
lioiid of union on eacli side. 'I'lu' disease extends inward to about tlie 
line of iniion ln'tween the lip and .jaw. and llieii runs forward. U 
extends outward, involvini;- the anjile and the exposed mucous sur- 
face to the line of tirowTh of liair. In vtM-y liad cases these Hunts are ex- 
ceeded, tlie gums, liard palate, and touLiiie Ix'int;- involved, and it 
may extend on the outside so far as to include the nose. By the exten- 
sion of the disease it is not intemled lo c(»nvey the impression that this 
all arises from one or two ulcers. It is more likely that tliere will l)e a 
half dozen or more uh-ers. In the beginnin.i;- these ulcers are liuiit colored, 
circular spots, considernlily elevated above the healthy tissue. After they 
break down they become rou.nh and Irre.yular in shape and oftcMi caver- 
nous, and two or nioi-e of them may rtni together. The deep tissiU'S are 
involved as well as the superficial layers, and therefore the swellins' is 
very marked, so much so tliat if the nose be involved breathing will lie 
cut ott" through that organ or the lips will l)e so swollen that they can 
not suckle. The pig may therefore die from impaired breathing or from 
starvation. The ulceration progresses so rapidl.v that considerable pieces 
of tissue may die at oin-e aiul drop off. In some casi'S reported the 
whole nose dropped off or large pieces from the upper or lower lip. In 
almost any case it is possible to pick off pieces as large as a pea or grain 
of corn. The disease is usually fatal in from three to ten days: occ;i- 
sionally a pig will recover with a much deformed nose or lip. 

While the cause of this trouble has been ascribed to feverish ndlk 
from the mother, to poison obtained from the teats as a result of the sow 
coming in contact with poison vine, grass or weeds, and thereby carrying 
some Irritating substance on the teats, that such views are very super- 
ficial it need onlv be shown that the disease occurs under comlitions Avheu 



10 

nono of these factors are present. There is a bacterial disease of lambs 
very much lilve this disease of the pig, and there is a disease of grown 
animals also similar in character known to be due to disease germs. We 
have every reason to believe that this disease too is caused by a germ and 
that the pigs get it while nursing. The sow's udder being exposed to dirt 
and filth of every description could easily become the carrier. In fact, 
some observers assert that swellings and vesicles are seen upon the 
mammae before the pig's mouth becomes affected. 

Treatment.— The treatment should be based upon the assumption of 
an infectious disease. If any evidence of trouble should occur, the sow 
and pigs should be moved to clean quarters. The pigs should be isolated 
from all other little pigs, as they may carry the infection. The medicinal 
treatment should consist in applying crude creolin prearations thorouglily 
to all the diseased parts and Avasliing the sow's udder. This will usually 
be sufficient, and from three to six applications will suffice. There is little 
danger in using tlie creolin preparations and they are cheap. A two per 
cent, carbolic acid solution may be used in the same miumer. Perman- 
ganate of potash, about a teaspoontul to the pint of water, is also g()(»d. 
If tal<en early and treated as directed above little loss need follow. 

BLACK TEETH. 

This condition is frequently brought to the attention of the veteri- 
narian, but as yet we have; no satisfactory explanation to offer foi' 
their presence. They are also found in health, as we have observed 
in heads at the slaughter house. Undoubtedly too much stress has been 
laid upon this condition. We are not inclined to attribute any disease to 
this condition upon the present evidence. In very young pigs, where this 
condition is most frequently seen, there may be very long, sharp teeth 
pi-esent which it would be better to cut off. Dentition may also be taking 
place at that time and the black tooth may be a shell, and there may be 
irritation of the gums, causing the pig to iiold the moutli ojien. lo salivate 
;ind to I'efuse to eat. 

DISEASED TEETH. 

The hog eats all sorts of objects and cracks nuts, coal, gravel, etc.. 
upon the teeth, so that when the hog becomes old he is almost sure to 
have a bad mouth. Hogs sold for stock purpose are seldom affected in 
this way . Boars sometimes have very long tusks. 

The symptoms of some derangement of the teeth are pain upon grind- 
ing, holding the head to one side Avhile eating, insufficient mastication, 
as seen in the half or whole grain passed, and inability to shell corn from 
tlie ear. 

The treatment is to give largely ground or sloppy grain and pasture. 
Cut off with dentist's cutters all long tusks, l)ut do not knock out witli a 
punch or cold cliisel, as the latter method is almost sure to fracture the 
.law. 



11 

DISEASKS OK THE STOMACH AND INTESTINES. 

CiASTBO INTESTINAL DISEASES. 

The intestinal tract is subject to a great many diseases, btit it is nut 
llic intention here to go into details for each one. The causes of nearly 
all are much the same, the symptoms are so much alike that sometimes 
they can not be differentiated and the treatment does not differ materially. 
The different affections shoAV their greatest differences upon post-mortem 
and in the pathological laboratory. 

Gastro-enteritis or inflammation of the intestines is not an uncommon 
occurrence. The stomach may be affected alone or the intestines alone, 
or both together. Inflammation of the stomach can not be distinguished 
from that of the intestines, and vice versa, nor can either of them be 
separated from the inflammation of both parts by any set of symptoms. 
The causes of inflammation in either are the same, and are foreign bodies, 
as pieces of bone, bits of coal, glass, nails, gravel, etc., spoiled food, as 
rotted corn and musty grain; easily fermented food, as green corn; im- 
paction, as with clay and hardened faeces; irritants, as lye, soap, washing- 
powders, etc., and injuries from without. 

People seem to think that because the hog has exceptional powers of 
digestion that he can eat anything and can take poisons with impunity. 
Such is not the case, and as a result the hog suffers from ignorant 
practices in feeding and in medication. 

In inflammation of the stomach and bowels the lining membrane is 
the part involved in most cases. In severe attacks the mviscular and outer 
layers may also be involved. 

Symptoms. — The symptoms are vomiting, pain, squealing, unrest, 
champing and grinding the teeth, stamping the feet, rooting places to lie 
down and then getting up soon, fever-, rapid breathing, dryness of the 
skin, thirst but no appetite. In stomach involvement there may be vom- 
iting of blood and bile. In intestinal inflammation there is nearly always 
diarrhea, but the reverse condition may occur. If the offending matter is 
fermentive or obstructive there is bloating. In severe cases nervous 
symptoms are also developed; there will be frothing at the mouth, de- 
lirium and paralysis. There is no rule as to the duration of the affection; 
it may last only a short time or it may continue for a week or more. The 
visual course is about four days. 

The post-mortem appearances in a case of gastro-enteritis are a con- 
gested condition of the mucous membrane, an abundance of flaky mucus 
in the tract, flakes and shreds hanging on the wall and in the cases due 
to strong chemicals complete erosion. The affected intestines are always 
darker than normal. The lymphatic glands are reddened and thickened 
and if due to some slow infection there may be follicular ulcers in the 
mucous membrane. 

Treatment.— The treatment consists in th:^ /emov.-ii of the offending 



12 

iii.-itevinl with the least irritation possible. This usually requires a pur.^-a- 
tive, and raw linseed oil or castor oil may be s>iven— four ounces of the 
former or one ounce of the latter. Epsom salts. Glauber salts, or Rochelle 
salts in tw()-tablesi)oonful doses are more active and also more irritatinji". 
Calomel m:iy be used if the case is not very nreent. The pain must 
be relieved with laudanum— a teaspoonful every hour until quiet. In the 
place of laudanum two .grains of powdered opium may lie administered. 
There are nniny other sedatives that may be used, but when these will 
not ans^vel• it is doubtful Avhether otliers will do any Itetter. I'se soap- 
suds injections, if necessai'y. to evacuate tlie liowels. <!ivc the pi.i;- nil tlie 
cold water it will dvluk. .i;ive no food of any Idnd, and wIhmi convalescence 
Ix'tiins .u'ive sweet slojis. 



Colic is simi)ly pain in the liowels without inflammation. Tlie causes 
iire tlie same as those producing inllammalion. Tlie symptoms are the 
iii-eat uneasiness. s(iuealin,g-. stamping, .uettins;- up and lying down, at- 
rcniipts to defecate and urinate and grinding of the teeth. Tin- Ire.-itmeiit 
is a good dose of landanuiii. (Teaspoonful for \'>*i to Lldtt pound weight. i 

INDIGESTION. 

indigestion may be due to a vai-lety of causes', principally exposure, 
unsuitable food and worms. It is characterized by impaired appt'tite. 
tile desire I'oi- unnatural food, as the excrement of chickens, chewing 
I'otten wood, eating clay and dirt, brick, etc.. rooting. <'Xcessiv(> greediness 
;ind r;i|ii(l eating, but without piojier digestive powers. 'I'he trealiiien; is 
to pl.icc the pigs in a pen and limit The (luantity of food given for a iinie. 
(iive a variety. (Jive access to salt, charcoal, and ashes, and give an 
omice of the powdered sulphate of iron to each half bushel of the, above 
mi.Kture. Uecovery will usually take place in a short time. 

SCOURS, OR DIARRHEA. 

ScoiU'S may occur at any time after birtli. and we have c;ises devel- 
oiiing so soon tli:it it would seem as thougli the pigs were born Avitli the 
affection. 

Scours, or diarrhea, is a profuse and frequent discharge of faeces, 
and they are usually watery in consistency. While the pig is young and 
the discharges are whitish, gray, or clay-colored, the trouble is usually 
designated as scours, and when the pig becomes older it is then generally 
spoken of as diarrhea. This condition is present as a symptom in many 
other diseases. 

When the disease occurs witliin tlie tirst few days after birtli it is 
nearly always dne to a feverish condition in the sow and affecting the 
pig through the milk. It may also be produced by a chilly, damp bed, 



l),v .ui'ltiiii; (»ut iiilo the sirass when too youni;', l')y rernieiitcd food, ns slops 
and inoiddy corn, affeetin.t;' the mother's milk. Wlieii tlio ]»i,i;s hecoine 
oUl eiioii.yh to eat and drink it is nearly ahva.vs due to tlie IVcd. as old 
table slops ami sour milk, green corn in the fall of I he year and sjyoihMl. 
monld.v, and rat-soiled coiai. Ii is ihc ('.\cc|)lion to raise swill-fed iii.L;s 
without ('Xi)ei-iencin.i;' lids Iroulde. \\e also have outlireaks that would 
seem to imlicate that the trouble miiilit be due to a u'crm. and that the 
affection mi,nht be infectious. 

Symptoms. — The symptoms of the trouble are htose evacuations, which 
become more and more watery. In little pi.«>s these are of a decidedly 
i^ray color and adhere to the tail ami to ditt'erent parts of the body. The 
appetite ma.v be .good -at the be.giiuun.n'. but as the ])i,i:- liecomes decidedly 
feverish the api>etite is lost, 'i'iie back bi'comes arched: the tiaidcs hollow, 
the hair rouyh. and there is indisposition to move about uinch. 

Treatment. — Scours, beini;- a disease largely dtie to bad dietetics and 
hygiene, must have as a fouiulation for treatment the correction of these 
errors. The sow should be in the farrowing pen for a week prior to 
farrowing; she should be fed lightly on i-asily digested food. Very little 
corn should be given. No active purgatives shotild be administered, but 
a little mild laxative, as oil meal, has an excellent effect. Charcoal, salt, 
and wood ashes should be accessible. These measures will tend to pre- 
vent the feverish condition that brings on scours that is so fatal at birth. 

For a few da.vs after farrowing the feed should be light. Tf due to 
cold ami wet (luarters, these must be corrected. When the pigs l)ecome 
old enou,gh to eat and driidv they should be given sweet food. There is no 
doubt in the Avriter's miiul l)ut that the value of sour swill is greatly (»ver- 
estimated, and if it is fed diarrhea may be expected. Start pi.gs off on 
.green corn gradually, using with it some dry feed. 

In the treatment of the attack use dry feed and not much of it. .More 
can be done l)y penning the i)igs. giving pure well water and a mixture of 
bran, corn meal and oats, than l>y medicine. Theoretically, we should 
clear the bowels of The irritant tirst b.v a purgative, and then give a seda- 
tive. I'r.ictically. .good results come from administering a tjiblespoonfnl 
of laudanum for each three hundred pounds of weight two or three times 
a day. For ver.v small sucking pigs give three or four drops of laudanum 
on the tongue, or give a large dose to the sow. The addition of carlxilic 
acid to the sloj) at the rate of a tablespoonful for each g.allon is also 
jidvantageous. 

CONSTIPATION. 

Constipation is just tiie opposite condition fi-om scours or diarrhea, 
and is characterized by a dinnnulion in the nmnl)er of evacnalions or in 
the (piantity during a da>'. 

It is caused by dry feed, lack of water, fever or i)aral.vsis. 

It is a coiulition that is not hard to correct as a rule. Th(> changing 



of food from dry grain to sloppy feed is usually sufficient. The addition 
of small quantities of oil meal to dry feed will tend to keep the bowels 
open. When medication is indicated Epsom, Bochelle or Glauber salts, 
one or two tablespoonfuls, calomel, one to ten grains, castor oil. two table- 
spoonsfuls, or raAv linsei^d oil, four ounces, will be all that is necessary. 



OTHER DISE.\SES. 

Other di.seases of tl)e abdominal organs .-ire intlanimation of tiic peri- 
toneum. or peritonitis. It is an inflammation of Uie membrane surround 
ing the intestines and lining the cavity. Tlie causes aiv exposure, cold. 
extension of intlannnation from otiier structures, and injuries, as in sjiay-' 
ing, castration, etc. It is difficult to distinguisli from gastrct-entei'ilis froiii 
tlie symptoms. The treatment consists in letting the animal alone. 

Hepatitis, or inflammation of the liver, may sometimes be diagnosed 
by the jaundice (yellow color of the eyes and lips). The treatment is the 
administration of calomel, one to five grains, and repeat every other day. 

Nephritis, or inflammation of the kidneys, is seldom present except 
as a complication of some other disease, and is rarely recognized. The 
cases usually called inflammation of the kidneys are nearly always due 
to paralysis. 

EFFECTS OF MEAT BRINK. 

It sometimes hapi>eus that the brine from meat barrels is emptied 
Avhere hogs gain access to it and it is eaten. Salt in small quantities 
is highly beneficial, but if taken in large quantities it causes a most 
intense gastritis. Hogs will not eat salt to excess if they have access 
lo it all the time, but will if received only occasionally. The meaty 
taste probably adds to their desire for this particular kind. 

Symptoms.— The symptoms of salt or brine poisoning develop in a 
short time after the eating. At first there is great restlessness, getting up 
and lying down, running from first one place to another, evidence of pain 
by the stamping of the feet and the crying squeal. Vomiting nearly 
always occurs, and diarrhea, with profuse watery stools, will come on if 
the hog lives long enough. When the animal stands the breathing will 
l)e very short. The posterior parts will become paralyzed and he will 
drag himself from place to place. There will be convulsions (fits), during 
which the body will be thrown about with great violence, and there will 
be fi-othing at the mouth. These convulsions usually are of short dura- 
tion, but the interval between them becomes shorter and shorter as fleath^ 
approaches. If the animal is discovered for the first time during the 
convulsions the case may be mistaken by the laity for ral)ies. The 
duralion of tlie ;it(ack ni.-iy ])o from n couiile of lioui-s to three or four 
days. 



15 

Upon post-mortem we find the mucous membrane of the stomactw and 
intestines will loosen in j>Teat masses and there is intense congestion of 
the tract and peritoneum in contact with it. 

Treatment is seldom successful. Give all the water the animal will 
drink and raw linseed oil— a half pint. A tablespoonful of laudanum will 
quiet the pain. 

EFFECTS <iF WASHING TOWDERS 

It is a common practice to save the dish water as slop for liogs. 
People living near towns and cities consider the slops from restaurants 
and hotels a veiy cheap food and haul it away by the barrel or tank. 
The use of these slops is not as important a factor in pork ]iroductinii 
in this and other central and western States as in the I'L-ist, )»ut is lieinu 
utilized more and more each year. Hogs fed upon such sl()i)s often sicken 
and die, the symptoms and course of the diseas(> being very niucii like 
cholera. In 3897 Dr. Moore investigated and described the troul)l(', and 
the post-mortem appearances. By experiments he determined the cause 
to be due to the alkali of the washing powders in the dish water. 

Symptoms. — The symptoms of the affection are diari-hea, vomiting, 
fever, lameness, partial paralysis, nervous disturbance and death of tin- 
majority of those attacked. The disease was not contagious in any case. 
and the course would run from a few hours to a few days— apparently 
depending upon the (luantity of alkali ingested at one time. Upon post- 
mortem examination the lymphatic glands along the l)ow(4 were found to 
be swollen and dark colored. The mucous membrane lining the intestine 
was pale and slimy. The liver and kidneys Avere only occasionally 
affected, and the brain was congested in those showing marked nervous 
disturbance. The lungs contained areas of collapse in some eases. At- 
tempts to inoculate the disease into other animals failed. An examination 
of the slops determined the presence of large amounts of alkalies, and 
three experiments made upon well hogs l)y feeding known amounts of 
the washing comi)ounds deveIoi)ed typical cases. 

The trouble has been referred to quite often in swine breeders' jour- 
nals in the past three yeai's. The writer has seen two such outbreaks. 
The I'emedy is plain— do not feed water' containing alkalies. 

EFFECT OF COTTON SEED. 

While cotton seed finds no particular usage as a food for liogs, in 
tills State, it is largely used in the South. It has a very liigh feeding 
value, tint when continued for a long time it will cause death. This 
fatal result follows, no matter whether the seed is givoi raw, ground, 
roasted, boiled, or as droppings from cattle. The first evil effects of 
cotton seed are noticed from six to eight weeks after using the raw or 
ground seed and a longer time for the roasted or boih^d, l)ut is not always 



16 

obsci-viMl iiflei- tVediiii;- cattle. The cause of tlie tr<)ul)le has not been dis- 
eovered. all attempts at .netting an active exti'act having- proven misue- 
(•(>ssl-"nl. and post-mortem examinations tailed to show any effects that 
might be attrilmted to the hulls. 

Symptoms.— The symptoms vary somewhat with the different animals. 
In the majority of cases the animals are found dead in their pens in from 
ten to twelve hours after they had apparently been in the lu-st of health. 
In the cases which have lieen observed througliont the whole course there 
is tirst a moping dullness, staggering gait, labored breathing, spasmodic 
in character, or geuenilly called thumps, loss of sight, restlessness, walk- 
ing slowly in a circle and running into obstructions, lying down tiat upon 
the belly— not upon the side— sudden exhaustion and death. 'I'lie i)osl-nior- 
tems thus far reported give no detinite lesions. 

WHEAT AND BARLEY BEARD. 

It not infre(i\iently happens that after hogs have l>een tuiMied upon 
wheat or barley stubble that some will die. The symptoms which the 
pigs will present are quite varial)le. In some cases it will be an in- 
rensely sore nioutli. in others it will ))e those of general bowel distur- 
bance, and in a tnird il will be those of loud and difficult breathing. 
The writt>r has post-mortemed many such cases and found accumu- 
lations of beards in the mouth, stomach, or wiiulpipe. A roll of beards 
may form and get down by the side or at the root of the tongue and 
penetrate the mucous membrane. The ainmal can not get rid of them: 
the parts become intensely swollen and inflamed, interfering with eating, 
and starvation will occur. Plugs of the beards may lodge at any ])oint 
)»etw(>en the larynx and bronchi— i)roducing loud, distressing breath- 
ing and coughing. The foreign body can not )>e removed and death takes 
l)lace from suffocation. In the stomach the beards may puncture the 
walls. Tlie in.iury may be so slight as to cause cmly a mild intiammation 
and interference with the appetite for a short time, until the l)e;irds be- 
come softened and pass (m. or the inflammation may l)e so severe as to 
cause death. 

The trouble is one that is not amenable to treatment except in those 
cases in which the Iteard is in the mouth. 

EFFECTS OF COCKLE BURRS. 

Numerous articles have appeared in the swine breeders' journals 
and agricultural papers indicating that young cockle-burrs wei-e poison- 
ons to hogs and calves. While the cockle-burr is young and only three 
or four inches high it is very tleshy and temh'r. and relished by stock. 
The claims of poisoning of stock atti-acted sutlicient atti'ntion that the 
Indiana Experiment Station made a chenucal examination and a feed- 
ing test to determine the poisonous properties, but in both the results 



17 

were no,ii;itiv('. The young' pliiiits. sti'ippcd of llio l»urrs, wove i'v{\ to 
cnlvcs. pigs, i-;il)l)its and guinea i)igs. These were aUowcd all they 
would cat. In no case was any untoward effi'ct noticed. We have 
Ix'cn called upon to ixist-niorfeni some animals claimed to ha\'e dit'd 
from such ixusoning, and in all eases deatli was due to the burrs. A few 
liurrs would he swallowed with the yoiuig plaids, and theii' hoiaiy pricl\les 
would irritate the stomach w.all and cause inlhunmation, winch hnall.v 
lernunated in death. In three cases tlie hurrs lodged in tlie throat and 



CO 



uld not be expelled. 



INTESTINAL TAUASITES. 



TBORN HEADED WORM. 



The t liorn-lieaded worm is the largest of the several species that 
infest the pig. The technical name is KcJiiiiorlii/iicJnis (/'nids. The worm 
is c.vlindrical and larger at the head eml tlian at the tail. Tlie females 
are from tive to eight inches in length and the males from one and 
onedialf to two and onedialf inches. The female is about the same 
diameter as a lead pencil. Avill not fully straighten out, but remains 
partly coiled. The body is crossed by striae or wrinkles. The head is 
on a short jfroboscis and is surrounded by tive or six rows of hooks. 
The color is white or sometimes tinged with pink or green. 

The home of this worm is in the small intestine, particularly toward 
the stomach end. They are migratory and sometimes find their way into 
the stomach and are exi)elled by vomiting. It is rare to find them in the 
large intestine, ^^'e usually find them tightly attaclied to the intestinal 
wall, and so firm is their grip that tlie.v can not be removed without 
tearing either the worm or the intestine. The hooklets penetrate the mu- 
cous uunnbrane and in some eases the muscular coat. It is rei)orted that 
they may pei'forate the intestine and be found in the abdominal cavity. 
This last occurrence must be (luite rare, as the writer has made a large 
number of autopsies without observing such condition. The small intes- 
line may be greatly scarred liy the punctures of the mucous and mnsciilar 
coats. 

The worm lays eggs that are i)assed with tlie faeces, and they have 
an interesting history. They become mixed with tlie manure and are 
eaten by the grub worm in the dung hill or pasture. Here the egg hatches 
and l»urrows its way outside of the intestinal tract of the grub and ma.v 
live foi- a considerable time, even mitil after the grub has undergone its 
ti-ansformation into the .lune bug. The hog eating these grubs or .lime 
l)Ugs sets free this parasite and thus l)ecomes affected. Hogs .are not 
generally affected with the parasite, but those pasturing upon clover or 
a. very old meadow are more liable to be affected than those kept under 
other conditions. Every hog raised upon some farms may be affected by 

2— Swine. 



18 

from one to a dozen or more of these parasites, while other hogs in the 
neighborliood may be comparatively free. Some seasons in which we find 
great numbers of grubs we may have the hogs quite generally affected. 
This Avas true for 189G, when the loss upon sausage casings alone due 
to this cause resulted in a loss of about $7,000 to the business of a single 
packing house. 

Symptoms.— The symi)toms as described by observers are loss of appe- 
tite, constipation, diarrhea, restlessness, general emaciation, weakness of 
the loins, stiffness of the hind quarters, and ui young pigs convulsions 
and spasms. The majority of cases present no symptoms at all and the 
worms are only found at slaughtering. In other cases the pigs have 
depraved appetites and are hard feeders. In only a few instances are the 
worms found in the vomitus. 

Treatment. — The treatment should be the administration of worm-seed 
and areca nut, or turpentine in milk, followed by a good physic. The pigs 
should be kept in a pen over night and not permitted to have supper; the 
next morning they may be given each one teaspoonful of a mixture of 
equal parts of powdered worm-seed and areca nut. This may be admin- 
istered bj^ mixing with a little cornmeal. To this may also be added one 
grain of calomel to act as a purgative. Salts make a better purgative, but 
can not be given so readily. The turpentine may be given one teaspoonful 
for each one hundred pounds of weight, and is best administered in milk. 
Ihis should likewise be followed by a purgative. The fast should con- 
tinue for from four to six hours after the medication. Gasoline might 
be tried in place of the turpentine and in the same manner. 

THE LUMHKICOID WORM. 

The large round worm is known as Ascaris snillii. or lumbricoid woiMii. 
This worm is said by some authorities to be rare, but it is more common 
in this State than the thorn -headed worm. The large round worm is 
from five to seven inches in length for the female and from three to four 
inches in length for the male. It is milky white and the body smooth. 
The liead is small. It is an inhabitant of tlie small intesiine. but is 
migratory and may get into the stomach or pass out of the rectum. 
It lays eggs and these pass out of the body with the faeces and after a 
lime undergo changes and are probably taken in with the water or whil<' 
i-ooting in the mud. The worms irritate the intestine by their biting. 

Symptoms.— The symptoms of this parasite may amount to notliitii;- in 
some cases, or in other pigs it m:iy be a, depraved appetite as to tin- clun-- 
jicter of the fiuni or in the quantity consumed. Some pigs will eat an 
enormous amount and still remain poor. In others there are symptoms of 
l)ain as indicated l)y restlessness, and they may become cross. In a few 
autopsies it has seemed ns though they liad caiised obstruction. 

Treatment." The treatment is the same as for the thorn-headed worm. 



I'lN WORM — Oesnphayotifoma Dentatum. 

This small worm inhabits tho eaeeiun and colon of the hog and is very 
small. The male is only from one-fonrlh to a half inch in length, and the 
female a half inch in length. They are white or brownish in color, straight 
and pointed at both ends. The worms in all probability find entrance by 
the drinking water, and may be jiresent in large numbers without cansing 
recognizable symptoms. 

WHii' WORM — Tiichocpphaivs Crenatus. 

Tills is llic worm so commonly' seen in Ihc large intestine. Tlic worm 
is sn\all, licing aliont (>n(> ■•ind a lialf inches long, fairly stout at one end 
and tapci-ing to a jKiint ;U tlic otlicr. I'Jic worm produces eggs tliat may 
hatcli in the intestine ami become an adult in alM»ut four weeks. .\11 pigs 
ai'e mort' or less affected, and ii is pi'i)l)al>le that the metiiod of infection is 
through the water. No seiious li'onl)le has been attributed to lliem. .\ 
soapsuds injection is the best treatment. 

KIDNEY WORM. 

While the swine breeder is inclined to attribute many cases of weak 
hack and paralysis to kidney worm, we can not believe that this parasite 
is the cause of many such cases. The worm is not often found upon post- 
mortem, and in the hogs in which it is found rarely showed symptoms of 
serious impoi't. 

The kidney worm is Stciilidiiiirvs dnihitiiK. The male is from three- 
foir tlis to one and a fourth inches long, and the female from one and a 
for.'th to one and a half inches long. The worm is pointed at both ends 
and the mouth has six teeth. 

The worm is also found in other parts of the abdonnnal cavity. As 
medicines can not reach them, there is no use wasting either time or 
medicine in treatment. 

HY'IAT>II)S. OR BLADDER WORMS. 

II is not uncommon upon butchering or upon autopsy to find tiie liver 
or some (itlier organ studded with small cysts or bladdei- like fonii.-il ions. 
'I'licse cont;iin the So-called bladder woi'Uis ( JU-liiiKK-oci-iis iinli/iiitiriilii/s I 
and are the cystic state of the tapt'-AVorm of the dog (Tdciiia rcJiiiincoci-tisj. 

The segments of the tapeworm are passed from the dog and fall ujton 
the i)astui-e or some other accessible place and are taken in with the food 
or di-ink ny the hog. The segments contain hundreds of eggs and are 
very resistive to drying, so that the hog may become infected months 
after they are jtassed. When the segments reach the stomach or intestine 
tlie onl( 1- poi-tion is digested and pernuts the eggs to escain'. The young 
iila(hler woiiiis soon Uegin to migrate, and th(> liver is the spe(,*ial i)oint of 



20 

a'ttack. The lungs, kidneys, muscles, aud even the brain may be attacked. 
Tlie l)laddei-s form very slowly and cause considerable enlargement of 
the organ. The liver may be increased to ten or twenty times its normal 
size. The lungs will become more solid. The bladders consist of a fairly 
stout membrane and contain a watery fluid. The mother reproduces and 
i-auses daughter cells, and these in turn reproduce, so that there will l)e 
several parasites inside of one cyst. The cysts may vary from the size of 
a grain of wheat to the size of an egg. They may occur inside an organ 
as' well as on the outside. 

Usually there are no distinguishing symptoms by which the case may 
l)e diagnosed during life. The symptoms present are not different from 
that of other diseases. When the brain is affected the head is carried 
twisted and to one side, later gradually developing ])aralysis on one side, 
and finally profound nervous symptoms. 

There is no treatment for affected animals. It can be prevented by 
keeping dogs away. 

• The affected organs of a carcass should not be used under any cir- 
cumstances, and a close inspection be made of all other parts to determine 
their presence. 

MEASLES. 

Measles in the pig have no reseml)lance nor any ri'latimi to that 
disease in the human. Measles in the pig is a parasitic disease due to 
the Cjj.sticcrriis (■cJliilomc. the larval form of tlie Tnniiii xoViinn or tape- 
worm in mau. 

The cause of tlie disease is the eating of human excrement wliicli con- 
tains s«\uinents of the tape-worm. Hogs finding excrement aliout barns 
or pens, or having access to privies may become infected. The disease is 
of very rare occurrence in this country, compared \\ith other coimtries, 
as people are seldom affected and more care is exercised in preventing 
iiogs gaining access to faecal deposits. This is one of the diseases which 
government inspectors constantly searcli loi-. as the eating of measly 
l>ork. if not well cooked, will resvdt in tlie devi-lopment of the tapeworm 
in the human. 

The tape worm segments, when they reach the hog's intestines, are 
digested and lilierate the thousands of eggs, and these begin to dcA'elop 
and to migrate from the Intestine to all parts of the body— the intestines, 
.diaphragm muscles, and even the skin may l>e invaded. They produce 
small cysts from the size of a grain of sand to that of a millet seed. It is 
not known hoAv long they can live in this condition, hut it seems probable 
that it may be foi- y(>ars. 

Symptoms.- 'there ari^ no .^ymproms pro(hice(l which are especi.-illy 
characteristic of tliis dis(\-ise. jMany hogs nevei- show any ill liealtli as 
a result of infection, and those that do. i)resent syHijjtoms that might more 
readily be mistaken for some other affection, 'i'lie symptoms as usually 



21 

(1('scimI)(m1 iuv ;i hoarse voice. falliiij>- out. of the hnu\ depression, sreneral 
weakness, inappetency. paleness of tlie buccal membrane, anaemia (blood- 
lessness), emaciation (starvation), oedema (swelling) of the head, neck 
and shoulders, etc.. diarrhea, general i)aresis (paralysis) or local paralysis. 
The diagnosis is made when the nodides appeal- on the eye lids inside of 
the cheek, lips and .-ilongside of th(» tongue. 

Ordinarily the dise;ise is only recognized af1(M" death, as tlie parasites 
appear as small gi'anules in the tissues, and tlie mii'roscoix' is necessary 
to I'eveal (li(» liead. hool^s, etc. 

Siicli meat slioiild not he used tor food. There is no tre:il nieiit. 

TRICHINA. 

Willie we li.-ive no iiie;ins of diagnosing cause of tricliiii;i in llie pig 
before it is killed, we are still under tlie necessity of calling attention 
to a disease that necessitates an expenditure of several million dollars 
for tlie insp(>ctioi) of jiork in ordi'r tluit our meat jjroducts may l»e ;id- 
niitt<'d into foreign countries. Tlie disease is not of an.v consideral)le 
iniliortaiice liecause of .-iii.v serious distuii>;ince to tlie pig. lint Ix'cause 
it iiijiy. uiidi'i' fa\dr;il)le circ-nnistances, he communicated to ]>eoi»le. Tlie 
daiig<'r in this country, wliere it is the iM-actice to projuM'ty cook iiie.at. Is 
very small and is greatly ovcMvstimated. Tliere are only a few cases of 
death repoiied in tliis State as caused in this manner. 

The tricliiii.'i is a small Avorm. and exists in two states — an active, re- 
productive state ill tlie intestines, and an encysted state in the muscles. In 
both states they are too small to lie detected with tlie naked eye. Tlie 
development of tlie case of trichina wlieii it starts witli a plect> of meat 
is as follows. Tlie encysted trichinae taken into tlie stomach with food 
liecome free in aliout twenty-four hours, in from tweiit.v-four to fort.v- 
eiglii hours they begin to lireed, and in a few days immense numbers 
of living embryos appear. It is estimated that a single female produces 
l.-'iOO eggs. The life of the parasites here is about live or six weeks. At 
the end of about seven da.vs the parasites begin to migrate from the in- 
tesliiu's to the muscles. This continues to the third week. It retiuii'es 
from three wei'ks to three months for the rrichina to tiiid a suitalile rest- 
ing iilace in the muscles and to liecome encysted. Then comes the resting 
period, diu'ing which tlie worm liecomes coiled upon itself and surrounded 
with a lime deposit, and here it may live for years. 

The tricliina is proliably spread in a lierd liy the pigs eating food 
soiled by the droppings of other hogs, by eating mice, rats and other 
rodents, and by eating the offal from slaughter houses. Mice and rats 
are quite freciuently affected, and liogs that eat the offal from the 
slaughter house are much more frc<iuently affected than those not so 
fatted, showing that tliey must liave contracted the trouble from tliis 
source. 



22 

The places at v^-hicii we find the infection in greatest abundance is 
in tlie diaphragni and tlie tenderloin. The hams and shoulders, too. be- 
come affected in V)ad cases. Young hogs, eight or nine months old, aiv 
seldom affected. Hogs kept until they have become too or three years 
or older are the principal victims. 

Symptoms.— The symptoms of the disease observed in experimental 
animals are lessened appetite, arching of the back and persistent diarrhea 
for a week or two during the intestinal stage and a little later during the 
muscular invasion an intense itching. These correspond to the conditions 
found in the human subject. 

There is no treatment either in the lower animals or in man, and we 
must depend wholly upon preventive measures. The preventive measures 
consist in destroying all rats that infest the premises, and not to feed the 
refuse from the slaughter house. Also to turn the hogs off' to market 
while young. 

Trichinous pork, wdien found in the packing houses, is not condemned 
as waste, but is cooked thoroughly for three hours which insures the 
desti-uction of the parasites, and the product is sold as cooked meat. 

RESPIRATORY DISEASES. 

The respiratory diseases of the hog are the same as occur in other 
animals, as coryza, or inflammation of th(^ nose, commonly called sneez- 
ing, pharyngitis, laryngitis or sore throat, bronchitis or cold, pneumonia or 
lung fever, and pleurisy. It is much easier for the veterinarian to make 
these and other distinctions in describing the diseases than it is for the 
owner to recognize them. Broadly speaking, these diseases are nearly 
all due to the same causes, and the hygienic treatment is so nearly alike 
in all that no attempt will be made to go into the details of each. 

The causes of respiratory troubles are nearly always bad hygienic 
conditions. First, exposure to cold, rain, snow, mud and wind, lack 
of shelter and a damp bed. The repeated chilling of the surface of tlic 
body results in congestion and inflammation of the internal organs, and 
naturally the respiratory organs suffer most. Second, the overcrowding 
of pigs in pens, so that the under pigs become overheated and thus con- 
tract colds easily. Thii-d, the use of the manure pile as a bed. The heat 
from the fermenting heap not only heats the body, but the gases gen- 
erated are poisonous and irritating to the air passages. Fourth, the in- 
halation of dust also has a bad effect in producing in-itation and cough. 
Fifth, the use of cold springs and creeks as wallows. Hogs that have 
the range of a pasture in the hot sun become much heated and if 
allowed access to cold water are sure to be chilled and contract cold, 
pneumonia or pleurisy. Sixth, other diseases may affect the respiratory 
organs as rachitis may affect the nose, foreign bodies may aff"ect the 



23 

llironl. piirasitcs may cause bi'oncliitis ami pncniinoiiia. and lion' clidlcra 
may he couiplicated by pneumonia and pleurisy. 

CORYZA. 

lu coryza the lirst symptom is dryness of the nostrils and frequent 
sneezing. The dry stage lasts for about one day and is succeeded by a 
moist stage during which there is a profuse, watery discharge. This 
continues about four days and recovery takes place. Medication is unnec- 
essary. 

CATARRH. 

Catarrh is lilce coryza in the early stage, but the disease tends to in- 
volve deeper structures and to extend to other parts. The discharge be- 
comes thicli and whitish or yellowish and purulent. The surface of tlie 
membrane becomes more or less ulcerative. Sometimes we have very 
severe outbreaks known as malignant catarrh. The disease does not 
run any well detincd course. 

SORE THROAT. 

Sore throat is nearly always secondary to nasal trouble. It may 
assume the form of swelling of the glands of the neck and is known as 
quinsy. The swelling may become so great as to cause death by suffoca- 
tion. The symptoms are distressed, noisy breathing and a greatly swollen 
throat. In sore throat proper there is inflammation of the pharynx and 
larynx, but the neck is either not swollen or only slightly so. There is 
a dry, hard, throaty cough, often quite hoarse, ordinarily spasmodic in 
character, but when through the coughing does not seem to give relief. 
The breathing is rough and noisy. There is much difficulty in swallowing 
food or water. There is some fever and loss of appetite, but the refusal 
to eat may be due to the difficulty in swallowing. There is considerable 
restlessness. T'he disease may develop rapidly and the air passages be 
closed in a few hours, or the disease may run a course of a week or 
more and then make a recovery. The usual course is about four days. 

BRONCHI'MS. 

Bronchitis is generally what is meant when speaking of coughs and 
colds. It is an inflammation of the trachea and bronchial tubes. The 
prominent symptoms are the cough and some little distress in breathing. 
There is usually a little fever at some stage and but little impairment of 
appetite, although the pig will not be thrifty. The coughing may take 
place at any time, but is especially prone to occur upon leaving the bed, 
after eating and after exercise. A little dust will greatly aggravate it. 
Pigs seldom die of this affection, but fail to grow properly. The disease 
does not run a definite course, but keeps up as long as the exciting cause 



24 

is present. An attack may continue througli n winter, or throngli a 
summer season if it sliould be dry and dusty. 

PNEUMONIA. 

I'nenmonia is an intlamnuition of tlie huig tissue and is i)rol)al)ly 
more fatal to the bog tban any otlier class of animals, it begins as n cblU 
and is attended with bigli fever. The breathing is short and quick, a 
distinguishing feature from the diseases alrea'dy mentioned. There is 
coughing and sometimes nose bleeding. The hog will lie down all the 
tiiye TUiless made to move, and exercise brings on exhaustion and some- 
times death. The cough at first is deep and dry. but afterwards is moist 
and brings up much nmcus. The appetite remains (mly fair, but emacia- 
tion follows quickly. Tlie attack runs a course of from ten days to three 
weeks, and in fat hogs is almost always fatal. Hogs that are tliin in 
tlesh have a good chance for recov(>ry. The disease may involve only one 
lung or ])arts of both. 

PLEURISY. 

This is a much more common affection than is generally suspected. 
It is an inflammation of the membrane covering the lungs and lining 
the chest cavity. The outset of this affection is seldom observed, and 
when discovered the symptoms are those of pain. The breathing is 
characteristic, the breath is short and jerky, the ribs are held rigid, 
and tliere is the large movement of the Hank often ending in a (juiclv jerk, 
as in tliumps. There is a cough, bnl it is cut off suddeidy as If suppressed. 
Tliere is sometimes lameness in one or the other of the foi'e leg^. Th(> 
ap])etite is fair and the general appearance may be good. The attack 
runs its course in from about nine days to two weeks. 

A post-mortem in a case of ))ronchltis would show a reddened, in- 
tlanied trachea and larger and smaller bronchial tubes, with more or less 
frothy mucus, but the organ will float. In pneumonia the lung sub- 
stance will be found to l)e involved and the affected area will be solid and 
liver like. The air spaces are completely filled. The inflammation may 
involve the whole of the riglit or left side, more often only a portion of 
either lobe and but rarely both lobes. Such a lung when placed in water, 
will not float. Sometimes abscesses form in the affected areas and may 
contain liquid or cheesy pus. In pleurisy there is thickening of the mem- 
brane covering the lungs or lining the ribs, adhesions between the lungs 
and rilis, and fluid in the chest. 



A cough is not a disease of itself. Imt is a symptom of some disease. 
It is natiu'e's method of getting rid of mucus and other foreign matter. 
It is a synq)tom in troul)l('s in the throat, trachea, bronchi, lungs and 
pleura. It may be present in some heart diseases, and may also be 



dno to a constantly overfull stomach. It may be due to parasites. The 
cough should not be treated of itself but the cause producing it. A nei-- 
vous cough, or a whooping cough has often been described in swine 
journals, but. we are of the opinion that in the majority of cases, at any 
rati', this condition is du^ to parasites. 

Treatment. — The treatment of respiratory diseases must be largely 
in car(». The causes must be removed if i)ossil»le. and unless these can 
be remov(Ml medicinal treatment will not avail. The feeding should be 
light and of an easily digestible character. The coryza and catarrh prac- 
tically needs no treatment. In the sore throat, bronchitis, pneumonia and 
pleurisy, it is usually advisable to begin by emptying the bowels before 
they become constipated, and this can be done by a tablespoonful of 
epsom s.nlts, or one to ten grains of calomel. In the absenc(> of either of 
thest> an oinice of c-astor oil oi four ounces of v.wv linseed oil may l>e used. 
To reduce the tenijx'ratui'e and counteract the intiammation itroli.ably 
nothing acts better in the hog than aconite. The dose is from ten to 
tifteeu drops of the tincture for each one hundred and tifty pounds. This 
may be repeated every foui' hours. In the sore throat, bronchitis and 
plexuasy, belladonna may be combined with it in the same (luantity. Each 
case should be tri'ated upon ils own merits, and many remedies might 
be prescribed, lint for a gt>n<'r,il treatment applical)le to the great majority 
(nine-tenths) we can recommend nothing better than the aliove. 

LUNG WORMS. 

The pig is sometimes al lacked l)y a parasite whicli .-ilfecls tlie smaller 
iironchial tul)es and gives rise to greater or less irritation and may l)e the 
cause of considerable loss. We have no means of knowing how prevahMit 
the affection is or how much loss it occasions, as a sufficient nund)er of 
observations have not lieeri i-e(H)rded to warrant drawing any conclusion, 
'l^iie wi'iter is of the ojiinion, howexcr, that the affection is f;ir more pre\a- 
lent than is generally suspected ;ind that when it occurs ;il tlie beginning 
of winter it is liable to prove fatal. 

The parasite which causes this trouble is called SIroiif/i/liis [xira- 
(li).nis. The male is about three-fourths of an inch long and the female 
one and a fourth inches long. The worm is very slender and the color 
is whitish or brown. The woi'm lays a large number of eggs, l)ut before 
these can hatch and develop into other mature worms it seems that it 
is necessary for the eggs to be expelled l»y coughing and nndei-go ;i pai1 
of their development outside of the lioily. .lust what these changes ai'e 
or how long it can live outside of the body is not known. A\'e do know 
that the eggs of the species which inhal)its the sheep m;iy live for montlis 
in water and that they may be dried upon hay for a year and then placed 
in moisture and they will develop. It is prol)able that these parasites 
live under similar condirions. The ])ig in all probability becomes in- 



2G 

I'ected wliilf driiikiiift- surf:ice water or rooting in tlie mud. Tlie favoritx' 
point of attac'lc of the lung worm is tlie bronclii at the apex or forward 
lobe but they may involve any portion. U'heir presence acts as a foreign 
body to cause irritation, thus exciting profuse secretion and consequently 
requiring coughing to relieve the parts. The bronchial tube becomes 
more or less thickened or tumefied, and at different points there will be 
nodules containing the parasites. In some cases the effect is to enlarge 
the bronchi or to cause sacculation. The inflammation may extend from 
the bronchi to the lung tissue and cause small patches of pneumonia. The 
tissue may break down, become encapsuled and later we have a cheesy 
mass as a remnant. In an afficted lung w:' may tind small tubercles 
throughout its substance due to the encystment of eggs and debris. These 
are probably drawn into their final resting pl;u'e in the lung tissue dur- 
ing an act of inspiration and then ren)ain fixed, and sometimes are called 
tuberculosis at a careless post-mortem. 

The Symptoms. — The trouble is largely confined to pigs, as the nia- 
tiu'e hog will shoAV little effect of the lung worm. The first symptoms 
begin as a cough, occurring upon leaving the bed, after exercise and after 
eating. The appetite in the early stages and in mild cases is not im- 
l)aii"ed. The cough may be more frecjuent and persistent and is generall.y 
denominated chronic. In badly infected cases the paroxysm of coughing 
is quite severe, beginning slowly, becoming harder and harder, and fin- 
ally, the pig will put the nose on the giound and press hard while cough- 
ing. The paroxysm ends by the expulsion of a clot of mucus or vomiting. 
This is referred to frequently in the journals as whooping cough in the 
pig. If the disease occurs late in the fall or early in the spring while tlie 
conditions are favorable for an easy development of pnetimonia, this com- 
lilication often ensues and causes death. In many instances the pigs lose 
flesh and become very poor. The disease occurs as an' epidemic in a herd 
and therefore is generally reported as swine plague. Swine plague, how- 
ever, is a disease of short duration and attacks older hogs. 

Treatment.— The treatment consists in the removal of the pigs from 
the infected pasture and the giving of pure water. The old hogs need not 
be moved. The treatment of the attack itself simply consists in the sup- 
plying of nutritious food and waiting until age shall give the necessary 
resistance to overcome the attack. Medication is of little value, although 
all sorts of fumigations have been recommended. A fumigation of tar 
or turpentine may be tried if desii'ed. 

SNIFF I. KS- SNUFFI.es— BULI.NOSE 

It is evident from the descriptions given that all writers are not agreed 
upon the nature of this affection. There are two varieties of the affection 
- the catarrhal and the rachitic. 

In the catarrhal form we have a more or less wheezing, respiration 



occurring at irregular intervals. There is a prufuse, watery discharge 
from the nostrils, causing rlie animal to blow violently when first getting 
out of bod or after eating. The animal can not exercise freely owing to 
the difficult respiration. The attacks, which are mild and of intermittent 
character at first, become more severe and the condition is persistent. 
The discharge changes from a thin, watery secretion to one containing 
blood, to thick mucus, and finally yellowish or purulent. Nose bleeding 
is frequent owing to the violent efforts to clear the nose. There is a 
cough, the eyes become red and the tears flow, the hair roughens and the 
whole appearance is "dumpish." There is difficulty in seizing, grinding 
and swallowing the , food, owing to the soreness of the mouth and throat. 
The troul)le runs a course of from one to five weeks and death comes 
from starvation or asphyxin. Those that recover nearly always remain 
stunted. 

A post-m(U'teui examination of sucli a case shows the mucous mem- 
brane lining the nasal chambers to be greatly thickened, practically block- 
ing the air passages. The turbinates and the septum' become so crowded 
by the uneven pressure that they are deformed. The effect is to produce 
a blmit, thickened, more or less twisted nose, depending upon the uneven 
changes in the different Ijones. 

In the rachitic form we have essentially the same changes take place 
in the nose, and in addition tliere are changes in the bones in other parts 
of the body. The legs become curved and misshapen, and often there is 
breaking down on the feet. Not iufre(iuently, too, there will be ))ulg- 
ing of the bones of the head, as in hydrocephalus. 

The cause of the trouble is not definitely known. By some all the cases 
aue regarded as being primarily due to a lack of development of the 
hemes in the nose, thus predisposing to catarrhal trouble. Others consider 
that the trouble may be catarrhal from the beginning, due to catching 
cold, and that the changes in the bones are secondary. The writer is of 
the opinion that some cases belong to one class and some to the other. 

The disease is sometimes described as being contagious, but we are 
not in iiossession of facts to .iustify such a statement. It is more probable 
that the conditions which give rise to the trouble in one pig may also 
affect others. It is frequently observed to affect all the pigs belonging 
to one litter, but 1 have never witnessed the trouble pass from the pigs 
of one litter to pigs of another. It has also l)een observed in four succes- 
sive litters from the same mother, thus showing a liereditary tendency. 
There were also other evidences of rickets present. 

We find this trouble in pigs kept under good hygienic conditions as 
well as in those that are subject to exposure and poorly nourished, and 
it is more common in those breeds with stubby, turned-up noses than of 
tile straight variety. 

Treatment.— The best treatment is to destroy such pigs. It will end 
their misery and save expense. The majority will die and those that 



28 

i-fcovci- will not be worth I'cediiii;- in nine cmscs ont of ten. Those who 
wish to try to Siive them should pnt the pisis upon a good pasture and feed 
sweet milk. Corn should not be given, or. if it be given, there should be 
oil meal added to balance the ration. If pasture can not be secured, 
provide a dry. warm pen. Keep the bowels open as the symptoms may 
indicate. Fumigate with burning tar and apply tar about the feed 
troughs. Au ointment <-omposed of eipial parts turpentine, kerosene and 
ammonia in sufficient lard to make it stiff has been recomnu-nded as an 
application to the faci-. Tliis is repeated twice ;! week for a month. 

DISIOASES OF THE SKIN. 



Tlie hog louse ( lldomilojiiinn iiriii.s/ is llie largest memlicr of llie louse 
family. It lias a vei'.v huge, elongate ov.-il ixtdy, with a long, nai-row 
rounded lu>ad. The heiid ;ind Isody are yellowish gray, witli lirownisli 
spots, giving tlii' whole ;i rusty app<'ar;ince. Tlie legs are (juite strong 
and the fellow is capable of moving about with considerable rajiidity. 
The favorite points of atta.-k are along the lowei" pari of the neck, undei- 
Mud behind the fore legs, and on the belly. They may be found on any 
l>art of the body. The eggs are large and white in color until soiled and 
are attached to the hair. As far as known the hog lons(> lives only a 
short tim(> and does not reproduce off of the body of the hog. It is not )iro- 
(luced by bad food or a poorly noui'ished body. l»ut is conveyed from one 
animal to another. Some lierds may lie entirely exempt from the para- 
site, while others may )»e greatly annoyed. The louse is a serious liandi- 
caj) to growing pigs, for wlien ttiey are jii-esent in lai'ge nundiers they 
irritate the skin and cause sucli itching as to intei-fere with the appetite 
and general niUrition so tliat the animal may become vcvy poor. 

Treatment.— The louse is easily killed and at little e.\i)ense. The 
method to pursue should deiiend in part upon tlic numlier of hogs to be 
Irealed. Kerosene or coal oil is a good agent and will answer very well 
wlien only a few are to lie treated. Tin- hogs may be s]iriukled or t he 
lieds sprinkled with a sjiraying apparatus or watering pot. .Vs all parts 
can not be reached easily by this method, the operation must lie repeated. 
An ingenious metliod of api)lying the oil is by means of tlie rubbing i)ost. 
A good solid -oalv post a foot or a foot and a half in height is placed in 
position in the hog lot. One iiole is bored in the top to a dei)th of about 
eiglit inches and two at right angles from tlie sides at tlie bottom of 
the vertical hole. Soft iiine pins are drixcn in the side holes. The n|iright 
iiolc is Idled witli kerosene and stopiicicd. .Next a burlap stiiji eiglit oi- 
ten inclies wide is wrapjicd arotmd tlie jiost ovei- tlu- side iilugs. This 
after a little time liecomes soaked with kerosene and the pigs will nd) 
against it at the place where it will do the most good. 



2i» 

If .-1 Inr.ii'c iiunilicr of lioits ni'c In be tivatod then cnidt' itcf rolcuiii is 
ilic clicnix'st iii:it('i-i;il Miid iiiM.v Ik- sprayed on {>v still more ctrrcl ivcly 
iil)|)lit'(l hy tlic (lip. A slice)) diijpinu- vat is sunk into the i-i-ound and a 
false bottom placed in the \at so that it will not be over thfee feet deep. 
The vat is then tilled with \\atei- to (he desired depth and about an incii 
of the crude oil poure<l on toj). The ho.ij,s may then be driven throuuh and 
a thin layer of oil will be deixisiled on every point. We have used this 
at a number of places and dipited two hundred hoys ])er horn' at a cost of 
one-ieiith of a ceni pel- liead for material. 

The sheep dii»s thai resemble crude creoliii may be used in the s;ime 
manner. These ai-e Zennoleum. chlorojiaptholeum. milk-oil. creosote, 
Daytlioleum,, cresa alba, laroleum. etc. 

When pitis only a few weeks old are to l)e dipped they may lie canulii 
;ind immersed in a bai-rel. There is no dotibt l)Ut tliat tlie destrnction 
of lice (;n lio.u's uiN'cs belter returns for the money expended than any 
ot her medical ion. 

MANGE. 

This affection of the jiii;- is (piile frecpiently alluded to in journals 
devoted to the swine indi!str.\' and is described in nearly every work 
upon swiiu'. It must be a rare affection, however, as in the ei.iiht years 
which the writer has niveii allention lo I he diseases of swin(> he has never 
seen a, case. 

Maniie is caused by a i>arasiie Y''^'"'''"/'/'"'' ><<iihc\. y'-.w. xids), whi<-]i is 
much smaller than the louse and makes ils home Just beiiealli llie outer 
layei- of the skin. It beiiins with a violent itrhini;' about the head. es]ie- 
cially at the base of the e;irs. about the eyes and L;i-adually exieiids to 
the neck, withers, crou]), inner surface of tlie thiuhs, ami whole body. 
.\t first the skin is r<'d an<l there may be small lilisters or abrasions from 
rubbin.i;-. A little l;iter I he cnliele begins to ris(> and loosen and the 
affected reiiions look .i;fay. Tliese become astoiushins'ly thick, the skin 
becomes deeply wrinkled, the hairs loos^'U and unit together. In an old 
rase the anima! looks ;is lhou,t;h he had been whitewashed several limes 
and t^'ol ten dirty. 

Tlie scab [larasite lives tniderueath the surface of the skin, multiplies 
rajtidly and the irritation produced causes this immense sciu'f. The iiara- 
site can not be commtmicated to otiier animals and live more than one 
li'eneration. 

Treatment. — The tre.-itnieiit consists in a good scrubbing with soaj) 
and the aiiplication of suhilmr or nitrate of lead ointnieiit. Tlie creolin 
dip may also lie used. 

URTICARIA. NETTLE RASH. SURFEIT. 

This affection is marked by the more or less sudden appearance of 
blotches on the skin and these may disappear as suddenly as they came. 
These are usually accompanied by digestive disturbances and fever. 



Symploins. — Tlir (iiisel is without Avaniiiig, usually coming- ou in a 
night. The upper pni-t of the body is the part most likely to be afteeted. 
These blotches are dark in color, about the size of the finger-nail, but 
they may be so thick as to run together and be as large as saucers. Pus- 
tules form of variable size. The skin Is very itchy and the hog will 
scratch upon any convenient object. The surface may thus be abraided 
and aggravate the case. In the light cases the trouble will pass off about 
the second day without any pustules forming. In the more severe cases 
large numbers of pustules form and it requires a week or more to make 
a recovery. The appetite is impaired and the bowels constipated at first, 
but become loose about the third day. The disease is not contagious 
The cause is probably poor feeding, too heating food, w^et skin and ex- 
posure. 

Treatment.— Give two tablespoonfuls of salts and follow ])y giving 
ten drops of Fowler's solution of arsenic twnce a day. 



This is the scaly rash, scabby rash, or pitch mange. It is caused by 
exposure to extremes of heat or cold and to a filthy condition of the bed- 
ding. It is seen in weakly pigs. It may extend over the whole body. 
The disease starts by small red spots followed by a vesicle (blister), 
which in time becomes pustular. These dry up and form great, thick 
crusts which', as they become older, wear down and get lighter and more 
branny. All stages of the disease may be present at the same time. 
There is great itching at times. The treatment is simple. Wash with 
some creoliu preparation and give a clean bed. 

Granular eruption occurs upon the face, head, ears, back of the 
croup and base of the tail, which very much resembles the foregoing, 
but is not itchy. The treatment is the same. 

Warts are simply piled up epidermal cells and are best removed with 
the knife. A preparation of a drachm of salicylic acid in an ounce of 
castor oil rubbed on once or twice a day for a couple of weeks is also good 
treatment. 

We have no evidence as yet that the hog has such diseases as measles, 
diphtheria, and a number of other eruptive diseases that have been 
ascribed to him. 

SORE TAIT.S. 

While the pig's tail is of no great value from the butcher's or feeder's 
standpoint, it is desirable to retain this appendage for cosmetic effect in 
breeding animals. The cause of sore tails and tails dropping oft" in nine 
cases out of ten is a cold, damp, unclean bed. Associated with the trouble 
Ave frequently have a cracked and irritable skin, rough hair and an 
imthrifty condition. 



Treatnu'iit. — The treatment dhides itself into prevention and the enre 
of the attack. Tlie tirsl r.eeessitates either a change in quarters or of 
the litter, thus securing a dry, clean bed. The sun is the greatest puritler 
and germ destroyer and should be brought to our assistance in these cases 
whenever it is possible to do so. Sunning the bedding is an excellent 
remedy. The treatment of the attack consists in the application of a little 
carbolic acid mixed with lard or vaseline. One part of carbolic acid to 
from ten to thirty parts of the lard or vaseline. Sore tails are readily 
amenable to treatment if taken in time. 



DISEASES OF THE NERVOUS SYSTEM. 

PARALlfSIS. ^ 

Paralysis usually occurs ift the mature animal, sows and fattening 
iiogs, and, while it may occur in the pig, it is rare. It occurs most fre- 
(|uently in the v\iiitcr ;ind spring and is the affection commonly called 
kidney worm. 

Cause. — The great catise of paralysis is too rapid fattening or an 
over-fat condition, in which process the cord is involved by pressure. 
It is very rare to tind a case in a lean hog. Another cause is ship])ing 
hogs in crates. We have witnessed this condition a number of times 
upon the arrival of breeding hogs and at fairs if the liog had been in the 
crate for a long time. Sometimes the recipients of such hugs claim 
l)reeders have not sent sound liogs wlien they arrive in sucli condition. 
They may have left the premises of the shipper apparently all right. It is 
also due to lack of exercise, as sci'n in brood sows contined in small 
pens prior to farrowing. Some also claim tliat the trouble may be due to 
indigestion. It may be i)roduci'd liy an injury. If the kidney Avorm 
causes such trouble it must be rai-e, as in a great many kidneys sent for 
examination from such cases the worm was not found. 

Symptoms.— Partial or complete paralysis may develop suddenly or 
come on gradually, and is nearly always confined to the hind quarters. 
It nearly always involves both sides of the body. When the disease 
develops slowly the first symptoms will be an unsteady gait, the hind legs 
not following exactly in line with the fore legs — instead of walking 
directly forward the body appears to go sidewise. There is not the usual 
I'ase in movement and the legs Avill strike on passing. There is more or 
less difficulty in getting up. These symptoms become progressively worse 
until the animal simply drags the hind parts. 

In the cases in which the paralysis develops suddenly the pig is found 
in bed unable to get up on the hind legs. 

The appetite is usually good in the early stage and may remain so, and 
if lost is due to the condition of the bowels from constipation. The 



t'>2 

bowt'ls lu'coiue constiiijited to a greater or less extent, (lepeiuling- iiiioii 
tile jiuiouut of itaralytic involvemeut. The animal, upon trying to move, 
Avill scjueal, Imt the eliaracter of the squeal does not indicate pain. Pres- 
sure over the affected regions does not indicate paiu. The case will drag- 
along- and oftentimes will make a recovery iu from a few days to a couple 
of weeks. Others will die soon, owing to the paralytic condition of the 
bowels. 

Treatment.- -The treatment consists in removing the hog to a place 
where it can not be disturbed, .to reduce the feed to a very small quantity 
and that given prefera))ly in the form of a slop, in order to overcome the 
tendency to constipation. No corn should be given. The medicinal treat- 
ment consists in the administration of tincture of nnx vomica, ten drops 
twice a day for ;i Aveek or ten days. This will be found to be effective 
in most cases. Tlie bowels sliould be kept open witli small doses of 
calomel, one to five grains, castor oil or raAV linseed oil. and iodide of 
potash may be given in tAventy-grain doses, twice a day after the tirst 
week, to good advantage. Tui*n the hog over occasion.-illy but do not tiy 
to force it to walk, as it will do so as soon as al)le. After recovei-y keep 
it awav Irom other animals for two weeks. 



CHOREA. 

This affection is known as jerks in pigs. This affection may develop 
at any age, but Is most commonly seen in the ycmng and half-grown and 
l)arlicnlarly in liiose not well developed. It is common in pigs with a bulg- 
ing foreliead- and otherwise showing a tendency toward hydrocephalus. 
'IMie causes of this trouble are not definitely known, Init are probal)l.v due 
to errors in development .-md excessive fattening at .-m eai'ly period and 
to lack of exercise. 

Symptoms. — The disease is characterized by s])asmodic movements 
of some i)art of the body, as the head or one or more legs. The head is 
most often affected and is jerked to one side and is sometimes accompanied 
by wry ueclv. The jerking ma.v come in quick succession or there may be 
considerable inti-rvals between the jerks. The attacks may be semi-spas- 
modic—that is, very bad part of the time and only moderately so at other 
times. The jerking takes place more or less constantly during tlie waking- 
hours. If a leg be affected it will l)e drawn uj) and put down suddenly, 
keeping- up tlie motion more or less constantly while standing. There will 
also be some twitching when lying down and not asleep. 

Animals so affected may be in good condition when tin- trouble tirst 
develops, but often they become thin and puny. The liest treatment is 
to tiu'n such cases out on clover pastui-e, to give iilenty of millc and little 
or no corn. As they get older they get l)etter without medicinal ti'eat- 
nient. Weakly pigs are hardly worth their keeping. 



88 



SUNSTROKE OR HEATSTROKE. 

Hogs unprovided with sliade in a pasture sometimes suffer sunstroke. 
Hogs driven upon a very hot day easily become overcome by heat and it 
is called heatstroke. The conditions in the two cases are the same. 

The symptoms are fatigue, dropping of the ears, staggering gait, 
sudden collapse and unconsciousness. Convulsions occur and as a rule 
death follows shortly. 

Ireatment.— Remove to a shady place, put cold water upon the head 
but not upon the body and give a teaspoonful of tincture of nux vomica. 

APOPLEXY. 

This affection occurs in pigs that are in a very fat condition and is due 
to a rupture of a blood vessel in the brain. This is usually brought on 
by exercise. The pig drops down suddenly and becomes unconscious and 
dies in a short time. 

EPILEPSY —FITS. 

This is commonly called fits, and the symptoms are sudden falling, 
frothing at the mouth, convulsive movements and then a gradual return 
to the normal. The hog may be eating at the time of a seizure and 
continue to chew the same mouthful of grain upon recovery. If the pig 
is in a herd with others and these seizures occur it is likely to be attacked 
during a seizure and killed. 

The cause of these troubles is probably faulty development. Little 
can be done that is better than turning out upon pasture. 

INFLAMMATION OF THE BRAIN AND ITS MEMBRANES. 

While we know that there are three distinct diseases, inflammation of 
the outer membrane, inflammation of the middle and inner membrane, 
and inflammation of the brain substance, it is not easy to distinguish 
them in the pig. 

The causes are high temperature, as in summer, unusual exercise, 
sudden changes in food, overfeeding, parasites and injuries. 

The symptoms are excitement, restlessness, grinding and champing 
of the teeth, salivation, squealing and grunting, violence, but not directed 
as in rabies, convulsions, walking or running in a circle without mucn 
ability to dodge obstructions, pressing the head against the pen and 
holding it there, stupefaction, paralysis, and death. The course is short- 
twelve to thirty hours. 



This is an affection that starts in the very young pig, usually making 
its appearance at from two until six weeks old. It may also occur at a 
later period. 

3— Swine. 



34 

The nature of tliis disease has not been fully determined, some con- 
t-ideving it a heart disease and otliers a nervous disease. The writer Is 
inclined to the latter view and that it is due to spasm of the diaphragm, 
l)robably due to pressure. 

Symptoms. — The symptom is the sudden jerking movement in the 
flank. When the pig is standing quietly the jerk is very noticeable and 
may be of such violence as to move the whole body backward and for- 
ward. It may be accompanied by a sound that may be heard some dis- 
tance. These contractions are not rhythmical, l)ut may be much more 
freqvient at one time than at another. After exercise the jerking is more 
violent. The jerking is also more pronounced after a full meal than when 
the stomach is empty. 

The causes are probably a full stomach and lack of exercise. The 
disease occurs in pigs that are farrowed at a season when they can not 
get out of their bed, in litters from mothers that are exceptionally heavy 
milkers, and always in the fattest, prettiest pig in the bunch. It never 
or rarely ever occurs in pigs that are farrowed out of doors in the field 
or woods, where they learn to follow the mother at once. The keeping 
of the stomach full of milk pressing upon the diaphragm and no exercise 
are the causes. After the disease once develops the pig loses the appetite 
to a certain extent and loses flesh, so that he may become very thin. 

The thumps are often seen in pigs after an attack of pleurisy, in which 
the lungs and ribs become adherent to a greater or less extent. 

Treatment. — The treatment recpiires an increase in the exercise. As 
soon as the first symptoms develop the pig should be picked out of its 
bed and placed in a barrel or box and kept there for an hoiu- or two twice 
a day. If possible turn them out into a pasture. If they are kept in a 
pen give salts or castor oil. Mcintosh recommends fifteen to twenty 
drops of each tincture of laudanum and digitalis every two hours until 
the animal is relieved, which is stated to l)e from twelve to eighteen hoin-s. 

DISEASES OF THE REPRODUCTIVE SYSTEM. 



Abortion or slipping of pigs sometimes is a troublesome problem with 
which to deal. There seem to be two varieties in these animals, the same as 
in the other domestic animals, sporadic and infectious. The sporadic form 
is the variety most often met with and is due to accidents, as slipping, 
falls, being kicked by a horse or hooked by a cow, by being run by dogs, 
or worried by other sows in heat, or by a boar, to spoiled or musty food, 
to "piling up" in bed, to sudden exposure to cold and to the effects of 
some othey disease, as cholera. It can readily be observed that these 
causes will not as a rule act upon many sows in the same herd with suffi- 
cient violence to cause abortion, as the sow does not abort easily. After 



an outbreak of cholera we expect a considerable percentage of abortion. 
While an infections abortion of the sow has not been described, the 
Station has been the recipient of several accounts of such trouble that 
could not be accounted for upon any other hypothesis. In these cases a 
greater or less percentage of the herd would be affected, and, like barren- 
ness, the trouble is much more frequent some seasons than at others. 

Symptoms.— The symptoms of abortion when due to accidental causes 
are great uneasiness, shivering, making of a bed. violent straining and 
groaning. The parts are unprepared for the accident and therefore is 
associated with considerable pain and occupies several lionrs. If the 
abortion occurs witliin tlie tirst two months a discharge of Itlood and 
a macerated foetus and membrane are all that Avill be found. .Vfter two 
months the foetuses will be entire. In some case's there will be a loss 
of appetite and an indisposition to move about for a few days, while in 
others the disturbance is so slight as to be scarcely noticeable. In the 
infectious form of the disease the genital tract seems to l)e prepared and 
there is less disturbance than in normal labor and unless the swollen 
genitals and the expelled foetuses are seen the lirst warning of sucji :in 
accident may be the i-ecurrence of heaf. Infectious abortions seem lo 
occur most frequently at the end of the second month. 

Very little can lio done to arrest the act and without knowing the 
(•aus(> it is hai'd to pi'cvent. It is a wise measmv in all cases to remove 
.•iborting sows from the herd upon the assumption tliat it may be infec- 
tious and that tlie ])r('seiice of sneli an animal may be a menace to othei-s. 

BARRENNESS. 

Sterility may exist in either the male or female and may be tempoi*ary 
or permanent. Many animals said to be sterile are only so for a short 
time, due to conditions that will pass away. 

Sterility may be due to faulty development of the generative organs. 
In the female the uterus may be abnormally small, the ovaries may be 
rudimentary or there may be imperforate vagina and os. In these cases 
the animal never comes in heat or never conceives. It is not worth the 
while to try to restore such eases when there is such an abundance of 
normal pigs. Sterility may result from excessive fattening. This may be 
due to occlusion of the passages due to pressure by fat, or the ovaries 
may become so infiltrated with fat as to cease being functional. In the 
former case the function can be restored by reducing the fat, but in the 
latter case the change is so great that nothing will insure a complete 
return to the normal. Such an animal may breed occasionally but is 
never sure. We find these two conditions in hogs quite often after they 
have been fitted for the fair circuit or even for a show sale. A very fat 
condition, even if it should not cause baxTenness, is detrimental to large 
litters, and the pigs when born are likely to be weak. 



3'6 

Barrenness may be due to a rigid os, thus preventing the entrance of 
the seminal iiuid. Such a condition may be found in sows the first time 
or when they become old. Such a condition may be overcome quite easily 
by means of a dilator. 

Barrenness is also due to an inflammation of the lining membrane 
of the uterus. This is likely to occur after an abortion and also to follow 
such diseases as cholera. There is very little to aid one in recognizing 
this condition. The sow usually comes in heat, but fails to catch. Some- 
times a discharge will be seen. In valuable animals a veterinarian should 
be called to make a curetment. 

Barrenness also comes from old age. 

Fecundity, or the number produced at each birth, is dependent upon 
the individual. 

Barrenness in the male is, due to improper development of the sexual 
oi'gans, to fatty infiltration or degeneration of the organs, to inflamma- 
tion, as from injuries, to a broken copulatory organ, lack of physical exer- 
cise, lack of functional exercise, and to old age. Excessive fat is probably 
the most frequent cause and is to be overcome by the proper kind of 
starvation. 

INVERSION OF THE UTERUS OR VAGINA. 

Inversion of the uterus or vagina may occur after parturition. The 
diagnosis is easy, as it will protrude from two to six or seven inches. 

The treatment consists in washing the part thoroughly with CTeolin 
and very warm water. Take a strip of muslin about two yards long and 
two inches wide and begin winding from the outer end and wind snugly 
to the body. Allow the bandage to remain on for ten or fifteen minutes. 
Keep the body end tight and remove the outer part and then rebind in the 
same manner. This is for the purpose of reducing the organ. Remove 
the bandage and apply both thumbs to the center of the protruding mass 
and return at once by a slow, steady pressure. In some cases it is not 
necessary to wrap, but the application of a bandage at least once is a 
great aid. Retain the organ by placing one or two stout stitches across 
the vulva. 

MAMMITIS (garget). 

Inflammation of the udder, or, as it is commonly known, garget, is 
most likely to happen in heavy milkers and is due to the fact that the 
milk is not drawn. This may happen when a part or all of the pigs die 
and also from obstructed teats. It occurs as a complication to a feverish 
condition of the system. The symptoms are the hard, enlarged mammae. 
Usually the milk is withdrawn with difliculty and is clotted. 

Treatment.— Remove as much milk as possible and bathe with hot 
water for twenty minutes three times a day. Knead the parts thor- 



37 

oughly. As a local application use a drachm each of tincture of bella- 
donna and spirits of camphor in two ounces of lard. Rub in well. The 
sow should receive about two tablespoonfuls of Epsom salts every other 
day until the condition is relieved. 

For sore teats wash with creolin or carbolic acid. 



RACHITIS, OR RICKETS. 

This condition is due to a lack of development of the bones. The min- 
eral matter is not deposited in the normal proportion. It is seen in grow- 
ing ijigs after weaning. It is rare before weaning. It most often occurs 
in those that receive an almost exclusively corn diet with no milk and no 
pasture. It is seen more often in winter than in summer because the 
conditions enfoi-ce the penning and feeding of the pigs at that season. 
It is also seen in some litters which might indicate that it was hereditary. 

Symptoms.— The disease is characterized by weakness of the bones, 
bending of the legs, breaking down upon the feet; there may be either 
a dropping or arching of the back, a spraddling gait, distorted face, 
bulging forehead, sniffles and paralysis. Such pigs are nearly always 
fat at the beginning. The disease does not tend to destroy the animal 
quickly, as it is a slowly progressing disease. The animal if allowed to 
get bad becomes helpless. 

Treatment.— The treatment as far as it can be of service, is to feed less 
fattening food and substitute milk, oats, rye, and a little oil meal. An 
abundance of salt, charcoal, wood ashes and air slaked lime should be 
available. 

RHEUMATISM. 

Lameness, when not due to accidents, is most often due to either 
rheumatism of the muscles or joints. It is an affection occurring in the 
winter and spring especially Avhen the weather is cold and damp. It is 
of more frequent occurrence in young pigs than in those that are mature. 

The cause is cold, damp premises and exposure. Occasionally we 
find the disease among hogs kept under good hygienic conditions, but 
this is the exception. Some writers have ascribed feeding as a cause, 
but they probably mistake rickets for this trouble. 

Symptoms. — The symptoms are usually quite pronounced, as lameness 
in one or more legs; the lameness may move from one point to another, 
but does so with less suddenness than in other animals. There is con- 
siderable swelling of the joints if the hock, knee or feet are affected. 
They become red and very tender to pressure. There is intense pain, as 
evinced by the manner in which the leg is handled and the character of 
the squeal. The leg may be handled so carefully that it may be mistaken 



o8 

for a fracture. While the hog is asleep there will be siuldeu coutractious 
also indicating pain due to a relaxation of the muscles. There is fever, 
loss of appetite, constipation and a general lack of condition. The pig 
will not exercise and will not go far for food on account of the difficulty 
in walking. 

The treatment is divided into prevention and the management of the 
attack. Prevention is the cheaper and better plan. It means the provid- 
ing of dry, comfortable quai-ters and the avoidance of exposure. The 
strawstack is to be avoided as a shelter, as it gives opportunity for the 
pigs to burrow under the straw, to pile up and become very warm and 
then easily chill upon exposure. It is better that the hogs should have 
a feeding floor and this should be some distance from the bed in order to 
insure exercise. 

Treatment. — The treatment of the attack consists in i-emoving the 
affected animals from the herd in order to secure quietude and providing 
dry, warm quarters. A purgative should be administered, as calomel one . 
to live grains, salts an ounce to two ounces, castor oil an ounce, or raw 
linseed oil three or four ounces. The subsequent treatment should be 
salicylate of soda from twenty to forty grains three times a day for four 
days to a week. The hyposulphite of soda in heaping teaspoouful doses 
tMace a day is also good. Recovery usually takes place in from one to two 
weeks. 

INFP^CTIOUS A KTIIRITIS. 

This trouble affects pigs within a few days aftei- hii-tli, is generally 
noticeable the third or fourth day and as a rule proves fatal inside of the 
flrst three weeks. The trouble is due to pus germs entei-ing the navel 
before it is dry. The trouble has been known for a long time in colts and 
calves and is commonly called .ioiut ill. When the pus enters along the 
navel tract it may be localized and form a pocket or abscess cavity or 
they may be distributed throughout the circulation and involve any part 
and in this event the joints seem to suffer most. When the pus is localized 
about the uml)ilicus the accumulation may amount to from a teaspoouful 
to six or eight tablespoonfuls. When the joints are involved the hock, 
knee and pasterns suffer most, those of only one or two legs may be 
involved or the joints on all the legs may be involved at once. 

The disease may attack only one pig in a litter or it may affect all. 
It may attack the majority of all pigs out of several litters occurring close 
together on the same premises. 

Symptoms.— The symptoms are tenderness of the affected joints, a 
large swelling of the part, Avhich is rapidly developed, fever, loss of 
appetite, usually diarrhea and great weakness. In the more severe cases 
the course lasts only a couple of days. In the less acute types the pig- 
is unable to get up to suckle and dies of starvation. Occasionallv the 



39 

ubsct'ssi'« aliout the joints will break or the foot may drop off. In the 
luildest type the joints do not swell much and the cases drag along for 
ten days or more and a few make a recovery. In case the pus is along 
the umbilicus it may discharge outside and recovery take place, or into 
the al)doniinal cavity, in which event death is sure to occur. Upon post- 
mortem abscesses are freqttently found diffused throughout the body. 

Treatment.— Medication is of little or no benefit in these cases. The 
writer does not believe that enough can be saved to warrant an attempt 
at treatment. It is important to prevent the recurrence of the ("rouble 
and the bedding should be removed and burned. If the pen can admit 
of sunlight so much the better and do not use for farrowing again for 
a season. Pens that can not be thrown open to the sun should be disin- 
fected with carbolic acid or whitewash. Do not permit the sows to farrow 
close to an affected litter. 



HYDROPHOBIA. 

llydropholtia in the hog is always the result of the bite of some other 
animal and is probably of less freipient occurrence tlian in tlu' hoi'sc cow 
or sheep. 

Symptoms.— The symptoms are hrst quiet and dullness, which may 
last from si.v hours to two days. During this time the hog will eat and 
the condition w^ould pass unnoticed in the first cases that occur in a herd. 
This is succeeded by a period of nervous excitement. The pig is on the 
alert, and will stand and stare as if looking at some object .-it a distance. 
There is grunting and scjuealing, champing of the jaw^s, frothing at the 
nioutli. running about in an aimless manner, crawling under btiildings 
and Ijurrowing under litter, and in most cases will rub some spot Avitli 
great violence. This is usually the point at w^hich he has been bitten. If it 
happens to be where it can be reached with the teeth it will be torn out. 
The hog becomes cross and will bite stock or man that comes in his way. 
If in a pen he will back up in a corner and continue to back witli all his 
might, but will start with fury toward an observer. The genesic instincts 
.•ire very i)i"onoiinced. Spasms occur and end the suffering in from twenty- 
foui' to (liii'ty-six hours. 

ANTHItAX. 

.Vnthrax in the pig is a very r;ire disease, seldom occurring exce])t 
\'vt>\\\ the ingestion of tlic car<-ass of an animal that had died of the dis- 
ease. Some atithors even deny its existence from any other source. The 
disease most often mistaken fcjr anthrax is swine plague. 

Symptoms. —Anthrax nearly .-ilwiiys occurs as a result of iiiociil;il ion 
Ihroinih the HHiutli or ilii-ii;it. We usually tind great swelling ;ii liiis 



40 

point, which extends along the trachea. The fever is intense, respiration 
is difficult and loud, there is great restlessness and death from suffocation. 
Burn the carcass. 



HOG CHOLERA AND SWINE PLAGUE. 

When and where hog cholera had its orogin no one will ever be able 
to positively determine. It is not an old disease in the sense of having 
been known and described for a long time, like glanders or anthrax. 
Neither is it such a new disease as some would have us believe. The oft- 
repeated assertion of old farmers that twenty-five or thirty years ago 
the disease was unknown is merely evidence that the disease was not so 
generally distributed throughout the country. According to earlier inves- 
tigations, an outbreak of the disease occurred in Ohio in 1833, again in 
South Carolina in 1837, in Georgia in 1838, and in Alabama, Florida, 
Illinois and Indiana in 1840. As close observations were not made or 
records kept upon stock diseases at that time, no doubt many outbreaks 
escaped unrecorded. 

It is not known from whence the disease came; some writers claim 
that it was introduced into this country by the importation of hogs from 
England, while others hold that the germs are native to our soil and only 
need a favorable opportunity to produce the disease, the same as in 
anthrax. 

Hog cholera seems to have been introduced into this State from Ohio 
by the driving of hogs to the southeastern and southern counties for the 
purpose of fattening. At first the disease was confined to a narrow 
ti-act along the Ohio River, but the disease gradually spread northward 
and westward until it reached Terre Haute in 1847 and 1848. The first 
agi-icultural report, published in 1859 and 1860, contains a most interesting 
article upon this disease and dwells upon the heavy losses sustained in 
the southern part of the State. The history of the spread of this disease 
— following the lines of commerce— is strong evidence that it is not one 
indigenous to our soil. Every county has now been invaded and some of 
them very frequently, so that it may be said that we now have a perma- 
nent infection. 



The total loss to the swine industry in the United States has been 
variously estimated at from $10,000,000 to $2.5,000,000, but there can be 
no doubt that in some years the loss greatly exceeds the latter figure. 
In 1896 it is probable that the loss was between $45,000,000 and $50,000.- 
000. The annual losses vary between $1,250,000 and $5,000,000 in our own 
State. 



41 

According to the Bureau of Statistics the losses in the different years 
have been as follows: 

Year. Number. 

1883 288,280 

1884 351,156 

1885 326,555 

1886 402,164 

1887 512,692 

1888 326,359 

1889 247,114 

1890 256,991 

1895 278,143 

1896 580,267 

1897 899,457 

1898 372,868 

1899 553,930 

The average loss for the thirteen years has been 5,395,982, having a 
value of more than $2,000,000. This loss will not be reduced to any appre- 
ciable degree in the near future. We know more about the cause of the 
disease, more about the disease itself, more about its relation to sanitaiy 
surroundings, but we do not know more about treatment nor much more 
about practical preventive measures than was known ten years ago. 
There is no doubt but that proper sanitary surroundings, pure food and 
water will do much to avert the losses, but these conditions will not be 
provided except by the few who appreciate the advantage of preventing 
loss. Moreover, these diseases can not be Avholly prevented by the best 
hygienic measures that can be provided, which tends to discourage those 
who do try and makes others more negligent. Knowing about hog cholera 
is like knowing about the grip— it does not follow that we can control 
all tlie conditions that streAV the germs of disease. 

TWO DISEASES. 

Hog cholera and swine plague have been made the subjects of special 
investigation by the United States Bureau of Animal Industry and the 
greater part of our Imowledge of these diseases comes through this source. 
There is also much credit due to numerous individuals who have studied 
these affections. Hog cholera has been known for a long time and is 
recognized as being identical with the disease called swine fever in 
England. Swine plague was not recognized until about 1890. These two 
diseases are the cause of practically all of our great losses among swine. 
In some outbreaks it is easy to distinguish which is present and in others 
the two affections may exist in the same herd. 

There is a specific germ for each of these diseases. Hog cholera is 



43 

caused by the germ or bacillus ui hog cholera and swine plague by the 
germ or bacillus of swine plague. These germs differ in size, shape, 
activity, method of growth, resistance to external conditions, and in their 
effects upon the body. These differences are recognized by those working 
with the disease, but of course can not be seen without the special equip- 
ment found in laboratories. These differences may ue briefly stated as 
follows : 

The hog cholera bacillus is a small plant about 1-25.000 to 1-15,000 of 
an inch long. 

The swine plague bacillus is only about one-half of this size. 

The hog cholera bacillus is shaped lil^e a short cylinder, rounded at 
each end, and has a number of delicate projections from the sides and 
ends like hairs. 

The swine plague germ is oval and smooth. 

The hog cholera germs have distinct movement. 

The swine plague germs have no movement. 

The hog cholera germs stain uniformly. 

The swine plague germs will stain only at each end. 

Hog cholera germs will live in the soil from two to three months. 

Swine plague germs will live from four to six days. 

Hog cholera germs will live in water from two to four months. 

Swine plague germs live only from ten to fifteen days. 

When hogs are fed upon cholera germs they will become diseased. 

When hogs are fed upon swine plague germs tliey do not contract 
disease. 

When hogs are inoculated with cholera germs the disease affects the 
intestines. 

When hogs are inoculated with swine plague germs the lungs are 
aft"ected. 

Thei'e are other differences between these germs. l)ut those enumerated 
should be sufficient to satisfy the general reader. The cause of hog 
cholera is always the bacillus of hog cholera and of swine plague the 
bacillus of swine plague, and no case of either of these diseases occurs 
without the germ being present. Other causes may produce diseases 
with similar symptoms and may thus be mistaken for these diseases. 
Other causes may so weaken the system as to make the animal easily 
susceptible to these diseases or external conditions may be favorable for 
the distribution of the germs. These are secondary causes, but are of 
great importance. 

THK EFFECT OF THE GERMS UPON THE BODY. 

The germs of hog cholera are found in the blood and in the internal 
organs. They grow in bunches and as they are carried along in the blood 
stream to the small arteries and capillaries they act as little plugs to shut 



4P, 

off the circulation in tlie pavt supplied by the little vessel. At each place 
the circulation is thus arrested we have a small red blotch, so frequently 
set n in llie slcin, meat, fat, and viscera of hogs that die of cholera. 
These blotches are so characteristic that meat inspectors have no ditticulty 
in detecting cholera carcasses while hanging upon the ga'mbrel. Another 
characteristic is tluit these blotches become redder the longer the time 
after death, while blotches fi'om other causes become paler. 

The spleen, or milt, as it is commonly called, l)ecoines enlarged, 
softened and tilled with dark blood. 

The intestine is the seat of more or less inflammatory change, par- 
ticularly in the l\yeriau patches and along the lymph tracts. The caecum 
is especially liable to these changes. In all cases in which the disease 
continues for some days there is ulceration. The ulcers may be small 
like a millet seed or be as large as a dime. They may l)e irregular, as in 
cases in which they follow the lymph sijaces. The edge of the ulcer pro- 
jects above the surrounding mucous membrane. The appearance of the 
surface may be yellowish, reddish, or In-ownish. The edges are not clean- 
cut, but are granular. The ulcer may be only in the mucous coat or in the 
mucous and musciilar, but il is rarely perforating. Hemorrhages some- 
times occur as a result of invading an artery or vein. The lymphatic 
glands along the intestine are always red and swollen and those in other 
parts are enlarged. The contents of the intestine are nearly always black 
and tarry and have a very foul odor. In some cases the hog will have 
eaten clay or other earth, causing very hard, dry laeces. The stomach is 
not often seriously affected. The lungs are either not affected or only 
secondarily. They usually collapse at death. 

The swine plague germs are more diffused through the circulation, 
but may cause the same red patches. The parts attacked are the lungs 
primarily and other organs as complications. The effect in the luugs 
is to cause bronchitis and pneumonia. The mucoiis membrane becomes 
congested and thickened, blocking certain areas, and sepsis or pus forma- 
tion occurs, making abscess cavities of greater or less size. These pneu- 
monic areas may be small and numerous or a few and quite large. If the 
hog should die early in the disease the appearance will be that of pneu- 
monia, but if late these abscesses will have formed and they will contain 
pus or cheesy material. The other organs are involved secondarily. 

It will therefore be seen that hog cholera affects the intestines pri- 
marily and that the disease may extend to the lungs and that swine 
plague begins with the respiratory organs Jind progresses toward the 
intestines. Both diseases may be present in the same subject and the 
lesions will be confusing. Furthermore, it is to be remembered that the 
lesions are not always typical and that a diagnosis can not be made by 
the eye alone. This is recognized by the inspectors of the meat inspection 
service and now all oases are reported as hog cholera, while formerly they 
divided them. 



44 



THE LIFE OF THE GERMS OUTSIDE OF THE BODY. 

The general behavior and effects of the germs inside of the body are 
fairly well known, but the history of the germ outside of the body still 
remains to be determined. The experiments which have been made with 
the hog cholera germ have not shown it to be able to live for more than 
a few months in soil or water, and the results of the work with the swine 
plague germ have indicated that it can only live about half as long. 
The results of these experiments are at variance with the experience 
of any one who has had much field work to do. It is not an uncommon 
occurrence to have an outbreak of hog cholera follow the turning of hogs 
upon a field where others had sickened, died and been buried a year 
prior. Such a result often occurs after hogs have rooted out and eaten 
parts of carcasses that have been buried for a long time. The writer saw 
a typical outbreak of cholera follow the turning of hogs into an old house 
where others had sickened and died three years prior. After the first 
herd had died the doorways were blocked with rails and no stock had 
access to the place until three years later. The bedding had never been 
removed and in two weeks thirty out of thirty-six hogs were sick, and it 
was the only outbi-eak in that vicinity. People have related many cases 
similar to the above, the period sometimes being longer and at other times 
being shorter. Again we may note the turning of fresh hogs into a pen 
where dead hogs have just been removed and no disease follow. We can 
not explain all these apparently inconsistent cases upon the evidence from 
our experimental data. 

The germs of some diseases, as glanders, can live for only a short time 
outside of the body, and hence can only be conveyed by close contact or 
by animals being placed in the stalls or pens where other cases of the 
disease have been. Such diseases can be stamped out by slaughter and 
rigid quarantine. Hog cholera and swine plague do not belong to that 
class of diseases. In other diseases of which anthrax is a type, the germs 
can live and multiply outside of the body for a long time and be able to 
produce the disease when a favorable opportunity arises. Anthrax has 
been known to occur as a result of eating the forage from the graves of 
former victims. There are observations which seem to show that the 
germs must have lived in the ground for at least seventeen years. The 
experiments with the hog cholera germs do not show them to possess 
the same resistive qualities attributed to anthrax, but there are many 
who do believe that they have a very similar life history in nature. If 
such be the case then the problem of how to control the malady becomes 
all the more difficult. 

Our present knowledge of the germ tends to show that in many re- 
spects its life history is like that of the typhoid fever germ. No one 
would claim that the diseases are identical or that typhoid is as virulent 
or contagious as hog cholera, but there are points of resemblance. The 



45 

lesions in the intestines, lympliatic glands and spleen, in the two diseases, 
are so much alike that cholera is often called pig typhoid. When a drop 
of blood from a typhoid patient is placed in a culture of typhoid germs 
it causes them to cling together. When blood from a cholera hog is 
placed in a culture of cholera germs it causes a similar reaction. Typhoid 
germs are never found outside of the body and stools of a sick patient, 
but it is well established that all epidemics have their origin in the 
water supply. Epidemics of typhoid fever occur in cities, and no matter 
what may be the source of the water supply— river, lake or wells— it will 
be found that it is polluted with the discharges from people. Typhoid 
fever can always be arrested by securing pure water. The researches of 
the Indiana Experiment Station have demonstrated that the disease is 
also water borne. In a series of townships in this State it was found that 
from 33 to 200 per cent, mo/e hogs were lost along the rivers and streams 
than at a distance from three to ten miles away from the stream. This 
could be attributed to the more general use of surface water. No such 
conclusion must be reached that the disease is only water borne, for we 
have seen the disease pass up the river as well as down and the pigs in 
a whole section of the country, from one to three miles wide, and from 
tive to seven miles long, become affected simultaneously after a rain. 

Less is known concerning the life history of the germs of swine plague 
than of those of hog cholera. It is known that the disease is more difficult 
to prevent than cholera; its spread is less liable to be influenced by 
liygienic measures and it seems to be air bonie. Germs very much like 
the swine plague bacillus have been found in the lungs of other animals. 
If upon further investigation they should be found to be the same, it will 
add to our knowledge of the nature of the affection and make us less 
ready to claim that the disease can be eradicated by sanitary measures. 

THE WAYS BY WHICH THE GERMS ENTER THE BODY. 

Experiments have been conducted to determine how the germs find 
ilieir way into the body to cause disease. Hogs fed upon the carcasses 
of animals affected with cholera develop a virulent form of the disease 
in a short time. The intestines become the seat of typical lesions^ while 
other parts are not seriously affected. If the germs be placed upon food 
or in drinking water they will produce a like result. These experiments 
show that if the germs be ingested with the food or water they will de- 
velop and produce the disease. 

The germs have been sprayed in the air and the hogs made to inhale 
them, also injected into the windpipe, but the disease did not develop, 
which may be taken to indicate that in nature the disease germs do not 
find a point for development in the lungs, or at any rate not as a primary 
focus. 

The germs have l)een inoculated beneath the skin, but it is only when 



46 

very large numbers are used that disease occurs. This would seem to 
indicate that the hog does not contract the disease from inoculation as 
by the bite of the louse and injuries. 

A similar line of experiments conducted with swine plague shows 
that it does not cause trouble when swallowed, but does do so easily 
when made to inhale air containing the germs or when germs are injected 
into the windpipe. The lungs are the primary seat of the affection, and 
thus differs from hog cholera. Inoculation experiments, both subcuta- 
neous and intravenous, require such large numbers of germs that it would 
seem that natural inoculation by the louse bite could hardly prove fatal. 

The conclusions from these experiments are that in nature, cholera 
is caused by the ingestion of the germs with the food or water, and swine 
plague by inhalation. 

ACCESSOKY CAUSES. 

We consider all those factors which lower the resistance of the animal 
or which disseminate or propagate the germs as being accessory causes. 

Among the causes which tend to lower resistence we may consider 
feeding, shelter and l)reeding. The disease is often attributed to the 
feeding of green corn, too much corn, etc. In 1896, the Iowa "Weather 
Bureau published a map showing the distribution of the disease in the 
State. It was found that the greatest losses were sustained in those 
countries where corn constituted an almost exclusive diet. The lowest 
death rate was sustained in tho.se countries in which dairying was an 
important industry and milk was largely used as a feed. This was taken 
as conhrmatory evidence of the bad influence of a corn diet. In 1897, 
the statistics showed that the losses were just the reverse from those in 
189(5; tliat the pigs fed upon corn sutfered least. This disproved the con- 
clusion of the previous year. As farmers feed in essentially the same way 
each year, it would be bat rational to expect that the losses would be 
about the same if the feed was a causative factor. Neither is the sudden 
changing of feed a causative factor, as we have not yet had a single re- 
l)ort of an outbrenk of cholera at any (>xperiment sl.-ilion as a i-esult of 
a sudden and rMdical change of feed. The feeding of green corn or all 
corn can iiol be considered ;i wise health measure. When green ctn-n is 
fed it shonld be with the same precautions as in the feeding of cattle— 
ln'ginning gr;idn;illy with old corn and increasing the quantity as the pig 
is able to stand it. This will avoid the diari-liea and intestinal irritation 
which prepares the way for the cholera germ. Any injudicious manage- 
ment in any kind of feeding will have the same effect. The hog needs 
;i vni-iety of food i'or stvcMigth ;ind lie:iltli and those best prepjired to fnr- 
nisli it will probably fai'e best. 

The hog needs some shelter; it need not lie e!aborat<>. something to 
break tlie scorching s\m or beating storm, to \r,i\v dry quarters in which 



to sleep and a clean floor from which to eat. The strawstack is the 
poorest shelter that can he provided, as it furnishes a place in which to 
pile np and be buried, overheated when lying down and makes a tit 
victim to cold. The hog does not need much bedding. A tight wooden 
tloor upon which to feed is rapidly growing in favor from economical 
considerations, and will become equally as popular from the health stand- 
l)oint when its value becomes better understood. 

The breed of the hog makes no difference to the cholera germ. The 
objection often made by the farjner that pure-lired hogs are less resistive 
to disease is not well founded in fact. The razor-back, with digestive 
powers equal to any task that may be imposed upon them will succumb 
to the diseases the same as the tinely 1)red Berkshire or I'olaud-China. 
No breed of hogs is immuue to the disease, and the advice to cross our 
better bred swine with the southern hog is ill founded. All the advantage 
Avliich they possess is in tlie fact that they are not so fat and all the vigor 
that will prevail against the disease can be obtained by using care in the 
liandling of the improved breeds. 

Among the agencies which may carry the germs are streams, wind, 
birds, dogs, people passing from t)ne farm to anotlier. buying hogs from 
infected herds, shipping hogs in unclean ears, exhibiting at fairs, etc. 
Some of tliese means are not within our control, Imi many of them ai'e 
and a proper understanding of them shoidd lead us to ]»revcnt thousands 
of cases. 

T'ndoubtedly the most important agency in the distri))Utio!i of the dis- 
(>ase are the si reams and surf;ice water supplies. I have emphasized this 
[toint often but it will lic.-ir i'e])etition. It has been known tor some time 
tliat there w;is a i-cl;itionshi[) belwceii the water suii])ly and the disease, 
l)ut it is only since the investigations l)y tliis station were iiiHlciMakcn that 
I lie leal facts ha\'e been ascertained. In ISU.') the VA) townships bordei'ing 
upon the Wabash, from Cass County to its mouth, sliow a loss of 150 
head out of every 1,000 produced: 47 townsliips in tlie second tier re- 
n'oved from the river show a loss of 300 head pei- 1,(Mhi. or .^»{) per cent, 
more loss in the first tier than in the second tier. In l,V!)t; tlie liordering 
lownships lost 294 hogs i)er 1.000. the second tier '20't and tlie third ti(»r 
100. In other words, the loss was 43.4 per cent, more in the first tier 
than in the second tier, and 83.8 per cent, more than in the third tier. 

In 1895, 44 townships bordering upon the north fork of the White 
River lost 138 hogs per 1,000, and 42 townships in the second tier 65 hogs 
per 1,000, or 112 per f-ent. gi-eater loss in the townships bordering upon 
the river than in tliose a few miles removed. In 1896, the loss in the first 
tier was 231 per 1,U(i(», in rhe second tier 156, and in the third tier 75, or 
4S per cent, greater h>ss in the hrst than in the second, and 208 per cent, 
greater than in the tlurd. In 1896, 44 townships bordering upon the soutli 
fork of the White River lost 2<M'» hogs ])er I.OOO; 58 townships in tlie 
second lier lost 15(1. ;iiid 42 lownslii])s in the third tier lost lOP: thus iii;ik 



48 

ing 33 per cent, more loss in the first than in the second, and 83 per cent, 
more loss than in the third. In 1897, the first tier of townships bordering 
upon the river lost 321 hogs per 1,000, the second tier 182, and the third 
tier 145; 76 per cent, greater loss in the first than in the second, and 121 
per cent, more than in the third. 

In eveiy general epidemic of the disease of which I have record in this 
State the disease has spread from the rivers to the higher land. The evi- 
dence furnished by the large number of townships and for successive 
years should leave no doubt as to the important role which streams and 
surface water play in the spreading of this disease. If the larger streams 
are such important factors we can reason that the smaller streams have 
a like effect. Drs. Salmon and Smith made the following statement in 
their investigations of the disease. It is pertinent and should be I'emem- 
bered by all swine breeders: "Perhaps the most potent agents in the dis- 
tribution of hog cholera are streams. They may become infected with the 
specific germ when sick animals are permitted to go into them, or when 
dead animals or any part of them are thi'own into the water. They may 
even multiply when the water is contaminated with fecal discharges or 
other organic matter. Experiments in the laboratory have demonstrated 
that the hog cholera bacilli may remain alive in water four months. Mak- 
ing all due allowance for external influences and competition with the 
bacteria in natural water, we are forced to assume that they may live at 
least a month in streams. This would be long enough to infect every herd 
along its course." 

It is a common practice throughout this State to give the hogs surface 
water in which to wallow and to drink. Small streams are dammed, 
drinking places are built into the rivers, a basin is scooped out to receive 
the water from a barnyard, open ditch, tile drain or spring. All of these 
afford the best conditions for introducing the germs into the herd. It is 
not uncommon to go along a public ditch or a stream during an epidemic 
and find the carcasses of hogs in every stage of decomposition, thus acting 
as the bearer of infection to new herds. The conditions are better now 
than ever before, but there are unscrupulous men who will take that 
means of disposing of their dead, and some one else must suffer. 

Some springs afford pure water but many have only a surface origin 
and are no better than a tile drain. The worst feature connected with 
the use of a spring as a water supply is the fact that no provision is made 
for keeping the water clean and pure. The water usually collects in a pool 
and receives the surface drainage from all the land around and serves as 
a wallow. Under such circumstances it becomes little better than a pond. 

In 1895, the station made an inquiry as to the source of the water 
supply used by the breeders of pure-bred swine. It was found that in 
nearly all instances in which they escaped disease they used well water. 
Hogs receiving well water do become affected, but when .we consld(>r 
the numerous ways by which the infection can be carried we are not at 



49 

all surprised. A good well, however, must always he considered as fur- 
lusiiing (he maximum protection. 

A study was also made of the relation of rainfall to the disease. No 
relationship could be traced to the total rainfall for the year or to the 
total rainfall for any set of months. In general, a season with sufficient 
i-ainfall to keep a constant supply of fresh water in the streams or one 
of sufficient drought so that the small streams, ponds, etc., become com- 
pletely dry, are productive of least cholera. A year in which there is 
much stagnant water is productive of the greatest death rate. 

The argument is advanced that the greater loss occurs along the rivers 
because more corn is raised, more hogs are fattened, and hence they are 
more crowded. In order to determine this point we divided the counties 
in the State into groups according to the number of hogs raised per square 
mile and determined the per cent, of loss for these groups. This is pre- 
sented in the following tables: 

1883-1890. 

Number of Jffoas Number of Per cent. 

Per Square Mile. Counties. of Loss. 

1-24 1 8.1 

25-49 7 4.5 

50-74 20 5.9 

75-99 12 9.1 

100-124 16 8.3 

125-149 11 7.9 

150-174 7 8.1 

175-199 10 8.8 

200-224 8 10. 

1895-1897. 

1-24 2 7.7 

25-49 22 9.1 

50-74 18 11.1 

75-99 16 17.9 

100-124 12 19.2 

125-149 8 17.3 

150-174 7 21.6 

175-199 4 22.2 

200-224 3 26. 

During a period of eight years there is comparatively little difference 
in the losses, but during the period of three years when the disease raged 
with unusual vlolenqe the percentage was much higher in the counties 
having a large number of hogs per square mile. It is not possible to tell 

4 — Swine. 



50 

how much of this increase in loss is due to the greater number of hogs, 
as it so happens that the counties having a very large number of hogs 
per square mile and large percentage of loss also have one or more rivers 
passing through them. From a comparison of counties about equally 
situated but the number of hogs per square mile very different, I am of 
the opinion that the number raised is not a very important factor in deter- 
mining the per cent, of loss. 

The season of the year when cholera is most prevalent is always in 
the late summer and fall. It occurs at all times of the year, but like all 
the intestinal diseases, as dysentery, typhoid fever, etc., in people, the 
conditions are more favorable for germ development in the fall. 

The germs of the disease may be carried from one place to another by 
birds of carrion. It is a common experience with farmers that hogs can 
not be raised upon a farm where there is a buzzard roost. I have learned 
of isolated outbreaks of the disease occurring from buzzards alighting 
to eat the carcass of a colt or other animal and soon after the hogs gain 
access to the same place and contract the disease. 

Dogs prowling about at night carry pieces of 'dead animals for a mile 
or more, across pasture fields, feed lots, leaving pieces here and there to 
be devoured by some unfortunate animal. 

Men may carry the disease from place to place upon their boots, or 
particles of dirt remain upon the wagon wheel and when dry drop off in 
another lot. It should be a general rule never to allow agents for hog 
cholera cures to come near a pig lot where there are healthy hogs. They 
go about diseased hogs and do not use the precautions necessary to pre- 
vent the spread of infection. 

Under some circumstances I l)elieve tlie wind may be the bearer of 
germs. If the germs l)e distributed along a public highway by the ren- 
dering wagon and become mixed with the dust it is possible and altogether 
probable that tliey may be blown on the pasture or on the feed lot and 
thus convey disease. 1 have seen a few outbreaks continue in one direc- 
tion for sevi'ral days after a constant prevailing wind from the southwest. 
The evidence in lliis case seemed to point to the Avind as the distributing 
agent. In sucli cases the germs fall in the water or are taken in with 
the food. 

Hog cholera is often contracted as a result of buying hogs from stock- 
yards for feeding puri)oses. This is such a common experience that only 
the strong-headed or uninitiated will be likely to take the risk. The 
large stockyards and the majority of sliii)ping c-ars are permanently in- 
fected with disease and no matter liow healthy the hogs may have been 
when they started from home they come in contact with infection and 
should never be withdrawn from the yards for feeding purposes. We 
have recorded man.y outbreaks caused in this way. It has been claimed 
that the shipping of diseased hogs over tlie railroad jnay be the means 
of causing new outlir(>alvs of disease. 1 made this a particular object of 



51 

research in 1895 and 1896, but in no case have I been able to find moi*e 
cholera along railroad lines than at a distance of a mile or two upon either 
side. Under the present method of having the right of way fenced I feel 
certain that the infection from this source is over-rated. 

It would be useless to try to go into detail concerning all the methods 
by which the disease is distributed. Any means by which the germs are 
carried from one place to another can be considered an accessory cause. 
All of these means are not inider our control but many are and we will 
succeed in prevention in the same measure as we eliminate them. 

SYMPTOMS. 

The diagnosis of the different swine diseases is attended with greater 
difficulties than the diagnosing of diseases in horses or cattle. Except 
upon very careful examiuation the general symptoms of swine diseases 
seem to be very much the same. Cholera assumes several different forms 
and therefore can not be recognized by any specific set of symptoms. 

The symptoms vary greatly with the virulence of the outbreak. It 
may be said to assume an acute form which may run a course in from 
a few hours to tAvo or three days, a subacute form which runs its course 
in from three days to a AV(>ek, and a chronic form which may last from 
one week to more than a month. These are only relative terms and 
merely tised for convenience in describing the disease. The symptoms as 
here described are for the more common cases that live for three to seven 
days. About the first symptom to be observed is a general droopy condi- 
tion, the eyes more or less closed and dimmed, the ears drop more than 
usual, that there is a eert;iin amount of sluggishness and although the 
hog eats, it is not with that greediness that is customai-y. The appetiti; 
becomes depraved and he Avill eat the droppings from other hogs or 
chickens, eat cUiy and earlhy substances. The hog lies about more than 
usual, hiding in fence corners, under litter, and in out of the way places. 
If he should have access to a manure pile, that will be a favorite place. 
During the hottest days he will prefer to lie in the scorching sun rathei- 
than in the shade. At tirsi lie wdl respond lo falling for feed but later 
he will not gel up uiiJcss ui-ged to do so. During the progi-ess of the dis- 
ease and sometimes from the very beginning there will be jironounced 
rheumatic symptoms. The hog will be lame first in (me leg and then in 
another. The back will be arched. Diarrhea usually makes its appearance 
with the onset and is almost always present at some time during the 
course. The discliarges at first are thinner than normal, l)nt they rapidly 
become tarry and have a characteristic offensive odor. Constipation may 
occur and is almost sure to do so in those animals that eat earth. In some 
of the animals the contents make casts that perfe(;tly occlude the passage 
aTid when struck with a board give the sensation of baked clay. Vomit- 
ing is also present. There is rapid emaciation. The fever is high and 
the lii-eathing rapid but not labored. 



5^ 

In the very acute eases the toxins cause such rapid poisoning of the 
system that death is so sudden that the symptoms may not be developed. 
A pig that will be eating at the trough at one hour may be dead the next. 

In the chronic type we are especially prone to have the swelling of 
the ears and cracking of the tail. Both may drop off. The eruption is 
more pronounced upon the skin. Ulcers may form from the size of a 
grain of wheat to the size of the hand. The hair is lost. There is fre- 
quently hemorrhage from the nose and sometimes sore mouth and feet. 
There is coughing as a result of lung involvement. 

In hog cholera the great fatality is among the pigs, the older hogs 
often making a recovery or not being attacked. 

In swine plague a cough is probably the first symptom observed. It 
is paroxysmal at first but is deep seated. This is more noticeable when 
the animal first gets up or after exercise. Later the cough is more 
persistent. The breathing is short and rapid with little movement to the 
ribs and a double hitch in the flanks, like a horse with heaves. The 
breathing becomes more labored, the throat swells and there is nose bleed. 
If the hands are pressed over the ribs there will be evidence of pain, often 
due to pleurisy. The animal will not move more than necessary, the appe- 
tite remains better than in cholera, there is much thirst and much less 
tendency to diarrhea. Constipation is more frequently present than in 
cholera. The eyes are more inflamed and watery and there is less ten- 
dency to skin eruption. Swine plague is particularly liable to attack and 
be fatal to old hogs. Both diseases may be present in the same herd and 
even in the same animal at one time, thus complicating the symptoms. 
In nearly all cases where there is doubt and a number of hogs are simi- 
larly affected in the same neighborhood it is safe to conclude that one or 
both of these diseases are present. We have no other wide-spread dis- 
eases of hogs causing such loss. 

Hog cholera is sometimes mistaken for other diseases, as worms, 
diai-rhea, or scours, septicemia or blood poisoning, etc. Swine plague is 
frequently mistaken for pneumonia, pleurisy and bronchitis. 

In some places the intestinal worms become so numerous as to cause 
all the intestinal symptoms ascribed to cholera, vomiting, diarrhea, de- 
praved appetite and emaciation. The onset of the trouble is not so sud- 
den; there is not the same temperature, usiially no lameness, and no skin 
eruption. The worms causing the trouble may be the large intestinal 
worms, the size of a lead pencil or larger, or the small fellows from one- 
half to three inches in length. A post-mortem will show the presence of 
the parasites in great numbers and the intestines will be more or less 
irritated. The presence of the parasites causes so much loss that some 
of the cholera cures are nothing but vermifuge powders. The lung worm 
may also produce symptoms that will be mistaken for swine plague. 

Diarrhea, or scours, may also be mistaken for cholera as it is so often 
induced by a change of feed as turning upon new corn, feeding city slops 



53 

that contains soap and sour feed. The discharges are usually more fluid 
and of lighter color than in cholera. The diseases can not be dis- 
tinguished in the early stages, but a change to a limited dry diet will 
usually be all that is necessary to bring about the desired result in the 
diarrheal trouble. 

A form of septicemia, or blood poisoning, sometimes attacks a bunch 
of pigs and being contagious, spreads from one to another. The mouth, 
nose, lips, tongue, feet or other parts of the body become gangrenous. 
While the disease presents some of the symptoms of cholera, the localiza- 
tion of the trouble is sufficient to make a diagnosis. 

Hogs will pile up in bunches when not properly divided and protected 
dui-ing the cold weather, and as a result catch more or less severe colds, 
resulting in bronchitis, pneumonia and pleurisy, giving rise to symptoms 
like those of swine plague. The same troubles may also appear as a 
result of turning hogs upon a stubble or pasture field during very hot 
weather and then permitting them to have access to cold springs or brooks 
in which to wallow. These same troubles sometimes arise from the in- 
halation of dust. A study of the conditions will usually suffice to differ- 
entiate the troubles. 

NUMBER OF ANIMALS AFFECTED, AND IMMUNITY. 

When an outbreak of cholera occurs in a neighborhood we can not 
judge what per cent, of the hogs will be atfected and die. Some out- 
breaks have a virulent type of the disease on the outset and gradually 
the virulence diminishes so that while from eighty to one hundred per 
cent, of the hogs atfected at the outset may have died only ten per cent, 
may be affected and die out of herds attacked later. As a rule the disease 
is more virulent in type when it makes its first appearance. The reverse of 
this is true in some instances. Out of a large herd of mixed hogs it is 
always safe to predict that the younger ones will die and that from ten to 
thirty per cent, of the older ones will escape. Here is where hundreds of 
farmers are duped into believing that certain hog cholera cures accom- 
plished great good, as they lose the susceptible ones before a remedy is 
tried and then succeed in saving those that would have lived anyhow. 

One attack usually confers immunity against subsequent attacks, but 
there are exceptions. An animal then that passes through the disease 
becomes valuable as a breeder. Offer sows loose the litter of pigs which 
they may be carrying at the time, but it has no influence upon subsequent 
litters. No immunity is conferred upon the offspring, as they are as sus- 
ceptible as any to the disease. 

TREATMENT. 

The treatment naturally divides itself into medicinal, hygienic and 
preventive. The medicinal is the least important as we have no spe- 



ciflc for the disease. Veterinarians who have made a careful study of 
the action of drugs and of the character of the disease have tried every- 
thing that would seem to be a rational treatment, but have failed. 
Pathologists have recognized the apparently hopeless condition to be 
treated and have been unable to suggest a remedy. Experimenters have 
tried everything which science and empiricism has claimed would cure 
but they have found nothing which they could endorse. Notwithstanding 
all the futile efforts that have been made by careful and conscientious 
workers, backed by large sums of money and every facility for Investiga- 
tion, we have more than one hundred sure-cure cholera remedies upon 
the market in this State. According to the manufacturer (and the claims 
are all alike), the prevention and cure of hog cholera is a very simpk' 
things and depends wholly upon whether the farmer is willing to buy u 
few packages of their remedy and use as directed. It is impossible to 
make a close estimate of the amount paid for such preparations, but it 
is safe to say that in this State it amounts to more than $100,000 annually. 

In 1897 and 1898 the writer devoted considerable time to the investiga- 
tion of the merits of the various preparations upon the market. Many of 
these preparations are the product of misguided men, wholly ignorant of 
the pathology of the disease and equally as ignorant of the action of the 
ingredients in their concoctions. From a very limited trial they had drawn 
conclusions and sincerely believed they had discovered a sui*e cure and 
were willing to part with it for a large compensation. 

A much larger number of the remedies are prepared by men and cojn- 
panies who know the value of a well-worded advertisement and who are 
in the business for revenue only. They take tlie government formula. 
alter it in some slight particulars, call it by another name and increase 
the price probably ten times. Another favorite scheme is to tak<' tlie 
formulae of some of the patented preparations and sell the remedy undei* 
a new name, well knowing that if it failed under one name that it would 
act no better under a new. I was informed that Brown County clay sold 
for seventy cents per pound. 

A third class of remedies are prepared by men who make a study 
of the disease. They constitute a very small minority. 

There is no l)etter evidence that we have no sure remedy than the 
fact that we have so many upon the market. In these experiments one 
hundred and fifty-six remedies were tried and nearly 4,200 pounds of 
drugs. All the formulae given in the patent office reports were filled. 
A large number of formulae were obtained from the owners and manu- 
facturers, a few by analysis and several hundred pounds of the proprie- 
tary remedies were used. 

The plan was to test each remedy upon at least five herds in as many 
places and at different times during the season, in order to worlv over all 
the conditions. Without going into details, it may be said that none 
of them fulfilled their claims. Some were positively injurious. Many 



of them seemiugly did good upon some herds and if a hurried conehisicm 
had been reached it would have been favorable. This is an error too 
often made and no test can be considered satisfactoiy that is not used 
upon a large number of hogs in different herds, in different localities and 
at different times during the season. The good effects often reported 
are frequently due to the better care and better hygienic conditions in 
following the directions. Some manufacturers accompany their goods 
with carefully compiled directions upon care and management, and as 
they cost considerable it insures their being carried out. It must be 
confessed, however, that directions come high at fifty cents jier pound. 

Very few remedies find a place upon the market for more than five 
years. The great majority of them run their course in two years, and 
the writer is cognizant of but three that have been sold for a period of 
more than ten years. This is the test of their efficiency. In every in- 
stance in which an attempt has been made to take infected hogs from 
the stockyards, treat them and fatten them for the market the result has 
been a failure. 

In 1897 Mr. .Tohn Cowie, of Iowa, tested a number of the more widely 
advertised remedies and the results were unfavorable. Dr. Reynolds, 
State \'eterinarian for Minnesota, after examining the matter carefully, 
issued a circular advising the farmers not to purchase the remedies. 

In mild outbreaks and in very many cases much good can be accom- 
plished by such remedies as will keep the ))owels clear and act as an 
alterative and tonic. For this purpose we have a prescription generally 
known as the goverunieni formula, and is as follows: 

Wood charcoal, 1 pound. 

Sulphur, 2 pounds. 

Sodium chloride (salt), 2 pounds. 

Sodium bicarbonate (baking sodai, 2 pounds. 

Sodium hyposulphite, 2 pounds. 

Sodium sulphate (Glauber salts), ] pound. 

Antimony sulphide. 1 pound. 

The dose is a tablespoonful for each 200 pounds once or twice a day. 
It is best given in slop. This costs about ten cents per pound and is the 
one so much imitated and sold luider different names at from twenty 
to fifty cents per poimd. 

Our best results in the treatment of mild cases were obtained by using 
the following- 
Chlorate of potash, 1 pound. 
Bicarbonate of soda. 1 pound. 
Nitrate of potash, 2 pounds. 

The dose is the same as in the former prescription. In the early 
stages and when constipation is present five grains of calomel are admin- 



56 

tered once a day to each 200 pounds of weight, or oil meal is added to the 
slop. 

Another treatment which found considerable favor was a tablespoon- 
ful of a saturated solution of chlorate of potash and a lilie quantity of 
tincture of muriate of iron once or twice a day for each 300 pounds. 

A half gallon of kerosene to a barrel of slop mixed thoroughly gave 
better results than three-fourths of the remedies tried. 

Quinine and salol were also of service. 

Carbolic acid and like preparations are disinfectants and not cures. 

The treatment of inoculating worn-out horses with cholera germs, 
killing the horse and feeding it to the hogs was not a success. The feed- 
ing of the carcasses of hogs that had died of the disease and been buried 
is to be condemned. The boiling of the carcasses of cholera hogs and 
feeding them has likewise disappointed those who have tried it. A final 
method of prying open the hog's mouth and cutting oif the papillae inside 
of the jaw only absti'acts blood. 

PREVENTION BY VACCINATION. 

The attempt to pi-event hog holera by vaccination is dependent upon 
the fact that one attack confers immunity against subsequent attacks. 
Vaccination has been used against smallpox in the human subject with 
the most marked success. In this case the pox germ is obtained from the 
cow and when vaccination takes place it induces a very mild disease. 
Vaccination is also used against anthrax in sheep and cattle. Here the 
disease germs have had their vitality reduced by artificial means and 
only a mild attack follows. The results are highly satisfactory and sheep 
and cattle are now raised where it was impossible to do so before. 

The attempts to vaccinate against cholera have not been successful. 
In the first place, we know of no animal having a similar disease, the 
germs of which when inoculated into the hog will confer immunity, and 
no method of attenuating the germs so that they can be inoculated with 
safety has yet been discovered. Some years ago Billings and Detmers 
each thought they had discovered successful means of vaccination and 
the work was carried on on a large scale. The results were unsatis- 
factory and had to be given up, as it had the effect at times of starting 
the disease where it did not previously exist. The work is being revived 
at the Kansas Experiment Station and again being reported favorably. 
The matter needs to be more fully demonstrated before advising the stock- 
man to ti-y it. 

THE ANTI-HOG CHOLERA SERUM. 

The serum treatment of hog cholera was probably first demonstrated 
by Dr. Peters in 3896, and the same work undertaken at almost the same 
time by the Bureau of Animal Industry. The serum treatment is based 
upon the same principles as are involved in the anti-toxin for diphtheria. 



5Y 

It is a well established fact that in some bacterial diseases a strong 
resistance to the growth of bacteria is developed by the formation in the 
blood of a substance known as anti-toxin. The germs form a toxin or 
poison and the body forms the anti-toxin to counteract the growth of the 
germs. If the formation of the anti-toxin is in excess the patient recovers, 
and it has been found that blood from such a patient can be drawn, the 
anti-toxin separated, and if added to the blood of a patient that is exposed 
or affected it will prevent the disease or bring about a recovery. In order 
to secure anti-toxin in medicinal quantities it is usual to inoculate animals 
that do not have the particular disease and pi'oduce a slight attack and 
after recovery reinoculate and repeat until the animal can stand an 
enormoiis quantity at one time. A quantity of blood is drawn and the 
serum separated and this is ready for use. 

The government has experimented upon a large scale with this treat- 
ment and in the main the reports have been very favorable. A number 
of private firms have attempted the same thing, but up to the present 
they have not been very successful. This treatment does not promise 
nearly so much, in the estimation of the writer, as the public has been 
led to suppose. The serum can not be produced at low cost and its admin- 
istration reciuires the services of a veterinarian, two conditions which 
militate against its general usage. 

IMMUNIZATION IN UTEBO. 

Just at the present time a new preventive is being pushed upon the 
public under the above caption. The proof of the efficacy of the method 
has not yet been demonstrated. Reasoning from analogy with other 
diseases in the human or in animals, we have very little reason to 
believe that such can be accomplished. The method is to induce the dis- 
ease in the sow by feeding from the carcass of a cholera subject. The dis- 
ease is supposed to develop in a mild form in the mother and the immunity 
to be extended to the unborn pigs. The writer has seen pigs, from sows 
that suffered from tlie cholera prior to farrowing, die of the disease.' 
It is the general experience that pigs from an immune sow do not possess 
immunity. This method needs to be tested scientifically before we can 
endorse it and this will require some time. 

PREVENTION. 

As we have no specific for the disease nor any line of medication that 
is fairly successful, we must rely upon prevention. This can not be done 
to the same extent as in many other diseases, and this is especially true 
of swine plague. To enumerate all of the steps would necessitate repe- 
tition of points already made, so that only the more prominent will be con- 
sidered. 

First, the water supply should be from deep tubular wells. Water 



from a tubular well must come in from the bottom, which means that it 
has been filtered through the soil and the possibilities of pathogenic or- 
ganisms being present is reduced to the minimum. Treat all surface 
water, whether pond, creek, spring or river, as unfit for man or beast. 
The feed should be pure and wholesome. Slops that have stood and 
fermented are not better suited to the stomach of the hog than that of 
some other animal. The dishwater contains so little nutrition that it 
would be more economical to throw it away than to feed it. Corn is un- 
doubtedly our cheapest fattening food, but should not be given alone 
to sows and pigs. The addition of a little oil meal or other by-product 
will be most advantageous, and pasture in season. Hogs are fond of 
chacoal, ashes and salt, and these seem to furnish something to the 
body that is decidedly beneficial. The cobs from the feed floor should 
be raked into a shallow pit and biu-ned to a char and salt added at least 
once a week. Nearly all prominent breeders follow the practice of sup- 
plying charcoal, salt and ashes in some form and many attribute to it 
the power of preventing disease. A feeding floor should be provided. 
The bedding for hogs should be like that for other stock— a little at a time 
and i-emoved often. There is no better reason for compelling a fine sow 
to lie in her own filth than there would be in the case of a good horse. 
The bedding of both will become foul and should be i*emoved. It can not 
be kept pure by disinfectants. Hogs should have no bedding during the 
warm season, only a dry place in which to sleep. 

In case of an outbreak of disease upon the premises, separate the 
well hogs from the sick and confine all in small lots upon one part of the 
farm. Separate the well hogs from the sick, as the contagion is spread 
by the droppings and excreta and the well hogs would be subject to the 
contagion if kept upon the ground where the sick had been. Formerly 
the recommendation was made to give the hogs the benefit of a large 
pasture and keep constantly dividing the herd. Experience has shown 
that this has the disadvantage of getting the germs scattered all over 
the farm, prolonging the outbreak, and has no advantage over placing 
them in two or thi-ee small lots. By the latter method the business of 
hog-raising can again be started as soon as the outbreak is over, using 
some other part of the farm. Use plenty of disinfectants about the place 
Air slaked lime, whitewash, chloride of lime, carbolic acid, etc., are all 
good. If possible have one man to feed the diseased and another to feed 
the well hogs. Take advantage of all the sunlight that it is possible to 
get. as that is the cheapest disinfector. 

No rule can be laid down for guidance as to the time Avhen pens, etc., 
may be used after an outbreak of disease. We have observed instances 
in which this was done immediately and disease did not follow, and in 
other cases weeks and months have elapsed and a fresh outbreak would 
be started. If the phice is thoi-oughly cleaned and disinfected and is well 
lighted a tew weeks will be suflicient, but when it is feasible it is better 



59 

not to attempt it again during the same season. Experience has shown 
that a wise precaution is not to permit the hogs to graze or be ui pens 
alongside a public highway. Hogs having the disease and driven to 
market will leave droppings that become mixed with dust and blown 
upon the premises. It is the observation of the writer that this is a pre- 
caution not sufficiently emphasized. 

Hogs may be disposed of in two ways, by burial and burning. If by 
burial it should be well done, upon a dry place at least three feet deep 
and in a woods or field to which hogs will not have access for a long tune. 
If it ])e true that the disease germs live for a long time in the soil then 
burial only favors the development of some subsequent and unexplanied 
outbreak. Where burial is practical the addition of a quantity of quick- 
lime will be effectual in destroying the germs. 

Burning is not difficult when properly done. The essential point is to 
get at least a foot of wood under the carcass. A very much smaller 
amount of wood will be required where the fire is under rather than at 
the side. All carcasses should be disposed of at once and it is far more 
economical to kill liadly infected hogs than to have them linger around for 

a week or two. 

If a herd be in marketable condition when exposed to cholera they 
should be disposed of at once. Those that are affected will be condemned 
and those fit for food will pass inspection. Such a recommendation may 
be open to criticism from a strictly scientific standpoint, but it is the 
only practical method that can be followed at present. Under no circum- 
stances should hogs be purchased for fattening purposes that have passed 
through stockvards or been shipped by rail. Stockyards and cars should 
be regarded as permanently infected places. Breeding stock should 
always be kept in <iuarantine for three weeks before admitting to the 
herd," particularly so if they have followed the fair circuit. These are 
measures that may l)e followed in practice by the individual. 

STATE CONTROJ- 

The argument is often made that tlie State should exen-is<' somr con^ 
trol over hog cholera and swine plague. The precedent is cited that th.' 
o-overnment stampefl out pleuro-pneumonia in cattle and has saved md- 
lions of dollars to the cattle interests. The different States take cogni- 
zance of glanders and practically have that malady under control. South- 
ern cattle fever is now confined to restricted areas and sheep are being 
dipped for scab. The diseases which have been stamped out or brought 
under control have been of such character as to require close contact to 
spread them. Hog cholera is a disease of different character and there- 
fore is not amenalile to the same methods. Typhoid fever in people some- 
times assumes an epidemic character in cities, but by condemning wells 
and compelling the use of wholesome water the disease can l)e stanqx'd 



60 

out. Hog cholera is a water-borne disease and can be prevented in part 
by securing pure water, but there are other means of spreading the in- 
fection. We have little to guide us in what may be accomplished by 
State control. England has tried to stamp out the disease by preventing 
the shipment of pigs unless inspected, no hogs to be shipped from a 
swine fever district, and none to be moved within sixty days from the 
time of an outbreak. In the shipment of pigs all cars must be disinfected 
and it becomes the duty of the owner to report every case of the disease 
as soon as it appears and the animal is slaughtered. 

Prior to 1896, the regulations were not so rigid and the effect of the 
attempt at control may be seen from the following table: 

Year. Outbreaks. Hogs Slaughtered. 

1894 5,682 56,296 

1895 6,305 69,931 

1896 5,166 79,286 

1897 2,155 40,764 

1898 2,514 43,756 

1899 2,243 30,386 

The effect has been to greatly reduce the number of outbreaks and 
also the number of animals slaughtered. For a time the reduction in the 
number of outbreaks and also of pigs slaughtered was so marked that 
much hope was entertained that it might be possible to completely control 
the disease. The very serious restriction to trade and the heavy expense 
has brought many protests from the producers and the restrictions are 
again becoming less rigid. It will take more time before a conclusion 
may be drawn as to the possibilities of this method. 

In 1897 the government undertook an experiment in Page County, 
Iowa, to determine what might be accomplished by county police meas- 
ures. The plan was to canvass a part o^ the county and determine the 
number of pigs raised the year before, the number that died and the 
number now on hand. Upon receipt of notice of an outbreak the veteri- 
narian called and killed all the sick and paid the owner at market rates. 
Disinfection and genei-al cleaning of the premises followed. It is be- 
lieved by some that the saving more than paid the expenses. 

Several of the States have laws upon hog cholera, but they usually 
define the manner in which the carcass shall be disposed of. Minnesota 
probably undertakes more than any other State and there the matter 
is in the hands of the State Board of Health. Canada demands a certifi- 
cate of a clean bill of health from the State Veterinarian before they can 
be shipped in. The tendency is toward making transportation companies 
disinfect cars, yards, etc. 

In our own State the law reciuires burning or burial of the carcass; 
it requires a certificate of health to exhibit at the fairs and the disinfec- 



61 

tion of pens, etc., at fairs. It is an imperfect law but has been the means 
of saving many thousands of dollars. 

The Bureau of Animal Industry requires the disinfection of cars at 
stockyards which have brought in cholera hogs. From the observations 
of six years the writer can not agree with those who advocate the disin- 
fection of all cai's. There arrive at the stockyards 20,000 cars annually. 
The cost of disinfecting would be about $12,000. The writer believes 
that for all practical purposes the same results would come from prevent- 
ing any hogs being withdrawn from the stockyards for feeding purposes. 
The outbreaks of cholera traceable to transportation in ninety-nine cases 
out of every 100 are due to the shipment of hogs. The railway companies 
receive little freight for the stock hogs that go out of the yards compared 
with the loss of freight upon the hogs that die of disease as a result of 
such shipment. The loss then would be upon the proper party— the one 
who sent the diseased hogs. 

The problem of State control is of great importance and will not be 
settled soon. In the meantime this State should not be content to sacri- 
tice $2,0(X),000 worth of stock annually without making some effort to de- 
termine new facts concerning this disease. 



SURGERY UPON THE PIG. 

CASTRATION. 

The objects of castration are to prevent reproduction, to increase the 
fattening propensity, to better the quality of meat and to secure docility. 
Nearly every farmer considers himself competent to castrate pigs and, 
although the general losses are not very heavy, that could easily be re- 
duced one-half or three-fourths by the exercise of a little more care and 
attention. 

Pigs may be castrated at any time, but it is wise to avoid the extremes 
of heat and cold. In very cold weather the parts may become frosted 
and a great slough follow. In very hot weather sepsis is almost sure 
to follow and there is some danger from flies and maggots. In nearly all 
cases the owner can exercise some judgment and either castrate a little 
earlier or a little later than he might otherwise desire, and thus avoid 
these extremes in season. 

The age at which castration can be performed to the best advantage 
is not fully agreed upon by different breeders. Some prefer to castrate 
while the pigs are still nursing, but the majority prefer to wait until after 
they are weaned. The younger the pig the less the shock and possibly the 
less the check in growth. The older the easier the operation. It is better 
however that the operation be not done at the time of weaning. 

The pigs should be prepared for the operation by receiving a light 
supper in the evening and no breakfast in the morning prior to the 



f)2 

operation. This will prevent voraiting and the inhalation of vomited 
matter, causing pneumonia. After castration they should be turned upon 
grass and i-oceive slops for a few days to keep the bowels open and 
prevent a feverish condition. Under no circumstances, however, should 
the pig be allowed access to a wallow. If the wound can be kept clean 
it will heal in from four to six days, but if it becomes infected with 
mud it will take much longer. 

There are different metliods of operating. l)ut the essential points of 
the technique are about as follows: The pig is caught and laid on the 
side with the head a little lower tlian the hips. It should be held by one 
or tAvo men and the back should be turned away from the operator. The 
scrotum should be mopped over with a strong carbolic acid or creolin 
solution for cleanliness. The lower testicle is seized between the thumb 
and middle finger of the left hand and an incision made over the most 
prominent part parallel with the middle line of the scrotum' and a half 
inch to the side of it. The incision should be deep enough to liberate 
the testicle at one pass and should be sure to go to the most dependent 
part. The upper testicle is then liberated in the same manner. In young 
pigs the testicle may be seized and by a quick jerk the cord and all may 
be drawn away. In the older pigs this is not feasible. No hemorrhage 
follows the tearing of the cord, but it not infrequently happens that a rup- 
ture is made which may appear at the time or a little later. A better plan 
is to draw the testicle well down and cut the cord. This operation is appli- 
cable at all ages. Hemorrhage will follow in a few instances, but this 
may be checked by a ligature. By far the best method of taking off the 
testicle is by the use of the emasculator, as this effectually checks all 
bleeding and avoids any possibility of danger. It is the method above 
all others for old animals. It will not pay a inan if he has only a few 
hogs to castrate to invest in an instrument, but it will soon pay for itself 
if there are several each year. 

No application should be made to the wound and no stitches taken, as 
it will heal more readily without interference. In warm weather car- 
bolic acid or creolin may be used to prevent flies attaclcing it. 

The castration of the ruptured pig is accomplished in much the same 
way as the ordinary. The pig is held in the upright position first to 
return the intestine and omentum. The castration is then performed 
in the usual manner and after the testicle is removed about three stitches 
are taken with silk thread or catgut across the opening of the canal into 
the scrotum. This is easily accomplished with a half-curved needle. As 
a matter of safety, stitches are then placed in the skin opening. 

In the cryptorchid, or boar with the testicles in the abdomen, the 
operation is performed the same as for spaying the sow, using the method 
to be described. 



r.p, 



Spaying is perfonned for the same reason as castration, and. wliile it 
\v;is practiced qnite generally twenty years ago, it is seldom done now. 
The necessity for the operation has passed away. It is an operation that 
is profitable where sows are to be kept until a year or more of age. Under 
the present method of marketing at eight and nine mouths it is more 
profitable to permit the sows to advance to one or two months' pregnancy 
I'nther than spay and lose a short time in cheeked growth and run the 
risk of a little loss. 

When it is decided to spay the pigs are prepared for the operation as 
for castration. They should weigh from fifty to eighty pounds. The pig- 
is caught and held by two men. upon an inclined board, the head being 
lowest. The operator stands at the back and clips the hair from the 
Hank over a space aliout two inches wide and three inches long. An 
incision is made about midway between the point of the hip and last 
rib and an inch below the points of the lumbar vertebrae. The incision 
should be just sufficiently large to admit the finger. The forefinger of 
the left hand is introduced and folloAvs the back. The ovaries will be 
found almost directly doAvuAvard. suspended by a short ligament. Tliey 
will feel like a rasp])erry or blackberry and can be mistaken for notliing 
else. If the (ivary can not be found at once, pass the finger ba<-k\vanl 
toward the bladder and search for the uterus (pig bed) and follow it for- 
ward to its termination at the ovary. Remove the ovary by tearing it off 
with the finger or cutting it off with dull scissors. The lower ovary may 
be removed through the same opening. Close the outside wound with two 
stitches, using silk thread or silk fishing line. 

The operation may be performed through the middle line of the belly 
tlie same as in spaying the bitch. The method is to hang the pig up by 
a gambrel with a loop for each hock, make the incision about two inches 
in front of the pubis and remove the ovaries as already indicated. This 
opening is closed by two sets of stitches, one in the deep muscles and a 
second in the skin. One of the objections to this method is the danger of 
small hernias. 

In either method the par! should be prepared by washing with carbolic 
acid and the hands and instruments should be clean. The loss from 
operating is slight. 

RUPTURE OR HERNIA. 

Rupture or hernia is almost always umbilical or scrotal and is due 
to the omentum or Intestines passing through an opening In the abdominal 
wall into a sack just beneath the skin. A rupture may occur anywhere 
about the abdomen as a result of an accident, but occurs at the above 



64 

mentioned points because there is a natural weakness and oftentimes 
incomplete development at those points. In case of the umbilical hernia 
the two abdominal muscles remain apart and in the case of the scrotal 
hernia the intestines follow the cord through an open canal into the 
scrotum. 

The treatment of hernia is simple. In case of umbilical hernia turn 
the pig upon the back and gently return the contents of the sack into the 
abdomen. The point of the finger will easily detect and determine the 
size of the hole. Cut down upon the sack and take as many stitches 
from muscle to muscle as may be necessary to close the opening. There 
are other methods of closing the opening of this sack, but this I consider 
the surest. Afterward stitch the skin. 

In the treatment of the scrotal hernia hang the pig up by the hind 
feet, return the intestines and omentum and proceed as described under 
castration of a ruptured pig. In case the intestines can not be I'eturned 
by simply turning the pig over or holding it up and manipulation, then the 
openings may be enlarged with the knife, using cai'e not to injure the 
intestines, and proceed as before. The operation must be done with care, 
wash the parts thoroughly with carbolized water, have the instruments 
clean and the hands clean. When carefully done, using such precautions, 
the loss is very low. 

ENLARGED PREPUCE. 

A condition often seen in the male is the enlarged prepuce. It is more 
prone to come on after four months than before and very much resembles 
a hernia. This is due to a collection of secretions and dirt in the side folds 
of the prepuce, afterwards becoming infected, and forming pus. The pus 
may become cheesy and remain there indefinitely. Sometimes the enlarge- 
ment becomes so great as 1o cause difliculty in urination. 

This condition is readily relieved by incising both sides of the prepuce 
and evacuating the contents. Recovery is prompt, but a recurrence may 
take place at a later date. 

INJURIES. 

Pigs are especially liable to injuries— such as fractures of the legs and 
crushed feet as a result of being stepped upon by the mother. All injuries 
should be treated the same as in other animals and the outcome will be 
surprisingly good. In the majority of cases of bi'oken legs all that is 
necessary is to return the limb to a normal position, keep the pig in a 
pen where it can not be disturbed and it will unite promptly. There will 
be some deformity, but the leg will be serviceable. If there is such 
separation that a splint is required this may be made of sole leather. 
Take a piece of sole leather and soften it by soaking in warm water, 



65 

mould it to the limb and then allow it to dvy. When dry it will become 
stiff and if lightly bound on will make an excellent support. Another 
excellent material for splinting is the veneer butter and meat plates, 
obtainable at all groceries. These are soaked until soft and moulded 
and bound on. A good splint can also be made by taking pieces of muslin 
a couple of inches wide and as many yards long and soaking in laundry 
starch and rolling on and allowing to set. A dry bandage is applied 
before the wet bandage is rolled on. All these matrials are always 
available, and if the owner has any ingenuity he can make a neat-fitting, 
light splint that will serve the purpose in almost any condition that may 
arise. Injuries to the feet should be treated by occasional applications 
of creolin or carbolic acid and keeping the pig in a dry pen. Other 
injuries should be treated as they would be in the human subject. 



5— Swine. 



66 









^•^ 






t^ 



I 



'S^ 



^ 



^ 



•enwi>s 


^ 






<o 






^ 




t- 






t- 




t: 




CO 






CO 






£3 






aad-0^ 


CO 


CO 


Oi 


OJ 


^ 


CO 


(Ti 


S 


(> 




^HCOO 


?— ICOt~ 


»ft)<MCO 


■*XCD 


100^ 


10>-I>0 


.-(COO 


SS?'-' 


■^t;*^ 




StSd 


"A^ 


^^.5.?i 


«^.s 


gSo 


?_g^ 


OOO; 


COOi^ 


^*=^o 


t-T^ 


tr^t^ 


C^iO 


toco 


OM 




COO 


r?'^ 


r^in 


•* 


IC 


-* 


CO 


(N 


'"' 


OOi-l 


CD 


ta 




oot^os 


00 00-i^ 


*oc<ioo 


lOt— (CO 


CO^O 


CTStO<3> 


CJfc-O 


rirt^ 


i-jcoo 


§ 


S-"S 


S.oS 


SSs 


S-O-S 


oSo 


g^CO 


J^gl- 


-.^-■^ 


001— o» 


00 


(Mf-H 


l>-^- 


cot^ 


^co 


O'* 





co»o 


COCO 


-#o 


'^ 


■*rH 


lOr-l 


CO 


<M 


(M 




t- 


to 


to 




XjH'rt^l.O 


0>S-.<M 


eooit- 


OiOOO^ 


t-iracD 


031-.-I 


090 1- 


S^^"^ 


0'^(3^ 


02 


SSg 


Sgo^ 


S«2 


sg« 


f2§S 


cBS;* 


S%' 


SS-o 


SSg 


CO 


f-H ' 


Ot-^'"' 


eJi~ 


oTc^r 


CO-.* 




00 <M 


coco 


co»o 


'"' 


OrH 


CO 


'i' 


CQ 


(M 


'"' 


QO 


lO 


't^ 




COOG^ 


■^COO 


e<iooOi 


lOr-llr- 


OS03CO 


COCTiro 


i-(CO«> 


CiiOr-l 


CO 115 00 


fe 


00 00^ 


S.S-S 


S.S.?? 


00 .-1, 


1— ICO"^ 


qs^to 


t-CO_ 


ss^ 




'«!*''^ 


oTco 


i-lCO 


COCO 


OOrH 


CO 


^co 


■^fr: 


t-(M 


'"' 




lO 


-a<r-< 


c^ 






O"^ 


tO(M 


-«*(.—( 




■aD-^i-H 


t— CQO 


00—. 'Si- 


.-l<N<M 


.-ia>-* 


r-tocn 


CO-*CTJ 


COOcH 


.-((Ml- 


i 


o^r^!^ 


ss:» 


sss 


".«te 


coco» 
coooO^ 


gg^co 


<3:'00„ 


^i-iS 


S,cooo 


00 


oof 


t^-^ 


?§-*" 


i>roo 


cTr-r 


oT 


cooT' 


ort^"" 






■^ 


'ti 


<M 






ao.-( 


lO 


CO 


t-'ThO 


<MOiO 


T-IO^lO 


in 00-.* 


03^C 


iMtDC 


OOOlfi 


COOiC 


10 -w-^ 


i 


c<io^ 




lOO -^ 


IOiOt-^ 


coo , 


MrM. 


coco^ 


?S^o 


lOCO ' 


^'^•^ 


cotoi^ 


«•-.;£ 


=1=1 


to 00"^ 


COCDl- 


i^rHOO 


CO 


CD(M 


OJCJ 


0^ 


coco 


qocn"" 


00 


.-HCO 


(^f^ 


sa*-^ 


*"* 


CO 


CO 


CO 


(M 








■rf 


CO 




oco^ 


1^0 ec 


T-ilOOC 


oqoj- 


Ir-t-r- 


COCOf- 


<35eD.- 


COCO(M 


COOtD 





1-HQO. 


aico_^ 


c:>i--^. 


-^00. 


I— CO^ 




<oi— ,_ 


*-^„^ 


ss.^ 


oSi^ 


ooo't 


coJ-H^ 


<^'*'' 


OiO=^ 


r-irH"— 


lOCJ^CC 


00 


<:0'<^ 


o^co 


»OC<J 


f-HC-l 


CD 




1— ('.^ 


c-T-* 


ooco' 


'"' 




CO 


-* 


CO 


(M 


'"' 


00 


to 


uO 




^-tOi— 1 <OOOlO COC-lC<I 


t-cccc 






OCOtO 


Or-(0C 


.-HSVt- 


tOCO^ 


^ 


oocc,_ 


ooco ^ 


-^^., 


ccoq_. 






toco^ 


-*CO, 


l^i a-. ,^ 


^if^.'^' 


Q0,0<= 


r^l~"- 


ooa'-'^ 


OO'T^ 








CO<M»^ 


cct-i 




01 CO 


OOCO 


coc>r 


oTrH 









<^--o 


c^^ 


1-CO 


1—* 


^ 





-^ 


(M 








1— 


to 


lO 




cqccio cqoo- 


CO toe- 


co-*oc 


CJilM-* 


(MOO'* 


Or-(^ 


cooou: 


CO lot-- 


00 


2SoJ oQ§t^ 2«°<: 


gg8.r 


ggc 


r-iCO „ 


C33CO 
COiOi: 


to 00^ 


S.?2^ 




















00 


t-.^ 


co-»- 


C35-* 


o-roQ 


toco"" 


in 


coc» 


to^ 


ccco 


'"' 


■* 


CD 


^ 


-^ 


<N 




00 


■o 


lO 




^co<35 eqcoco ^oco i^oco ica»c«- 


05S1C- 


lOtDir 


moiO- 


o-;tOr-( 


g 




as.-( 


oco. 


000c. 


CT3C^_^ 


(3> -.*(.- 


00 IC 


<>J<M , 


1-00 -J 


N^o^ cncr:!r: -wi-h'^ ascc-- 


lOi^J^ 


(NtO"^ 


QOr-;:; 


lo,-h»C 


r^l-t'S 


















00 


t-T-^ 


02-* 


10 '^ 


<MCO 


cn-^ 


IM 


C0.4 


coo 


^10 


'"' 


^ 


CD.-I 


o 





(N 




OJi-i 


CDrl 


to 




OC^Oi -^(OCl;^ -*tMr-l (M^t- .-11^0) 


oo-'fcr 


•*^-* 


^coeo 


COO<M 


s 


5^,cc 


'-itO.^ 


IMO-_ 




00 to,. 


t^tD._ 


S«o- 


lOCO^ 


00<3i • 


lOr-l"5 ^Dr-C^J x*. (Mi--' 


ototc 


touo": 


cop-j2 


ICCDIO 
















CO 


cocc 


-^OS 


0-* 


col- 


1—1-1 





t-i- 


oTt-T'" 


Ol- 


*"* 


>o 


l^i-l 


la 


ic 


<N 




1- 


to 


io 




iC^CO 


lO 


t^ooc^ 


C^l QO 1-1 .-■ CO -* 


t-oioc 


(3>CO(M 


.-.CROC 


(rq-OcD 


10 


^-:o_ 




(M 


1^00 _. 


CO"— ",^ 


.C'(M_^ 


1-0^ 






i-o__; 


"=5,^.^ 




t>i 


COCD~ 


aii-J^ 


r^O-* 


co^o 




ol^"^ 
























00 


t-^N 




of 




•^01 


COrH 




-(M^ 




CO to 


'"' 


in 






■* 




<N 


'"' 


00 


lO" 


10 




COO.-1 CO(Mt> 


cocoo OiOt- ^iMir 


coiceo oiOir 


-*tOrH -*-*0 


s 


Soo- 


t^iO^ 


t-co _ 


COt-h_^ 


coirti. 


■^0^ 


1— ((^ _ 


CO 00 


COl— ^ 


r^cct- 


^u^o^ 


'^10'^ 10 lO '-" 


(MCOt* 1 rf"; 




r-StoO" 


















00 


^''*' 


C^iO 


oTco 


COC^T 


Ol-H 


CO 


Oa^ 


10 CO 


CO-^ 


I— ( 


CO 


CO 


lO 


<M 




1- 


m 


10 




COlTbr- 


iOt-KN 


"^cao- 


OC. OCJ 


t-iClM 


t— t- ocoo- 


COCC-* 


lOOOr-1 




CMlO,_ 


T-HCD _ 


(33^ 




^(M - 




coco ^ 




O0.-(^* 


S3 


i-^C5_t~ a> uo »^ 


"^"^.c^ 


inc^2 "?.*^'^ 


CO CO t- 02 tc 


aipii^ 
















22 


<^ci 


l:~CO 


fe=^ 


T-<CO 


OirH 





COlO 


CCuO 


oTc^ 


I— ' 


•^ 


CO 




CO 






1- 


t- 


CO 




t- 












g 

3 










^ • 

a ; 

s ■ 
c • 

— -TZ 




a 

a 
a 




;- 


















H 


J2 

S 

73 


■c 


a 


rz 


3 

1 




a 

s 


t: 


t: 


a 

3 

a 


•r: 


a 


■c 


a 


T5 


a 


fl 


3 


V 


« 


a 





S '■ '^ 


a 


<t 


c 


.*■ 


<B 









" a 


1 ■-• 


si: 

^-1 


1 'S c 


3 2-i^ 
c^ c 

1 =s 


"3 5^ 




c-^' 
.2-" 

'^'3 g 




'3^ 


H-S^ 


°'a^ 


1-3^ 




13^ 


h5 I, 






-w fc. 




a-^ <- 


1 -fj t- 


1 -w f- 






3 a 


' a 


S «■ 


_3 c d 

c5 


S a 


a> a 


S c 


1 




gHCl 










JuHPh 






tS 


(i> 




Ui 


c 


cS 







< 






< 






n 




p: 






£ 




H 




M 






C 






c 










1 - to 1^ ■ C-^ CO CO O^ t^ CO 

-fco.* »— fco- too* 



1-^CO 



o-Tco 



lOOO COCOt— 






CO COO 



l:~CDO OrH-i^ 

oc CO ^ ^ uo _: 
t-^c^ coco 



^^ lO c^": 00 CO CO 

cm- • Ort • 

CO 05 "* ^-^"^ 

CO t-c4^ 






C-ltO . 



ccoc^ Oil— o iocoo-i incoT-t 



^.— ( OiQO 



i~;=^J2 'Q.o'ic^ ^^?H ^"^r? 



O Oi 'f2 C-l oo ^ 



CO-*t-H 

coco"* 



(M-*>0 C^Ot 

—'• ■— I T _t CO CT> 



O^CO,^ C^iCO, 



■^^iS '4.''^"^ cqt^^os coc^^ aisi'-^ I^i?-oo 



1-1 co_- 
COi-H 



OOOiO 

■OOi • 
COiO^ 



0(Mi-l 

0-* • 

lOtO 



0-3! • LO-- 



Hi-H COl-O"* C30<JST-t COOit^ CCGOt^ 



co-^^^ ooco^^ ^lo*:^ coco'— COCl^ 



t-T-HOO 

iC'O^ 
COi-< 



Z^'^S'^i 99.'^'^. T-"^-^ iMc^co 



iOt--*i OIOCO 



Q0CO-<* 



CC'OCD 



lOOi— I 

cooT 



OOKM 
10-* ,• 



oiOi— I 

CJliO—- 



CO CO CO 

I— i6d»— ' 






OccDj^ 
CO-tji' 



moo 
o5o=o 



t~.-lO ocoo 






JOO C0-#.— I 



L-iji; '^1'^'' 



^HOO OOOO 



I— C<1 ^^^ C^ O^ CO 



2S£rX ='-5 



COr-i' 



COCOOQ 

coo-jm 

OOr-J' 



(MOOO lOOCO lOOCO lOOCO <^co»o 

00 o- lOira.; t-<M • OOOO • t-oo • 

r-HCO"' C^CO'^^ "*'"' li'^^ -*>0^' 

04r-H COOQ oT CO i-H CO 



t— ICO t^ 

coco_^ 
t~co^ 



■-(CO^ 
Oi-H 



OOl^^ 
CT-. i-O ,^ 



rHcJ 



(MOO • 

o^cc^ 



iC lOCO 
COr-T 



CO ^ I— ) -O CO 1— « CO CO m 
0500- COjC" coo-. ^ 
COCOAS* r— r-t ,^,^CO 



l-^^CO^ 



■<*'tMlO t--00-^ 

■"^ lO _ ; (M 00 ,• 



OCO-^ 
CDio« 

coco 



Oinc<J 



oocira 



(NIi—l 1—tr 



COCO 



3;* CO 



CO O CJi CO lO CO 
OO C<1 • oo -* • 



COg^O 

oocog 
coirJ 



oTio 



cooco 

QOIN 



OSrMOO 

ggoo- 



^co o^«oaa oooDoo 



C?r-T 



CO >-i 23 ao c-l <^ 



o o t- en t^- 

Oi O _• r-H ■* 

■*co"> "?,co 



e* crjt-oo 

• 02 CO -^ 

CDOl 



0-. ,-.-^1 — ic»Ol 
l^iO ■ CO 03^ 



(MCO(M 

S?2o>- 

Oiof 



T-JOOCO 0(MO» 
05CO • -*'*^ 

coe^ ot^ 



CJCO^ 



I^ t- 07 

co"co 



•or-oo_ 



^t~iO i-iCCt- t-ooco 
tOt-^ COOi^ o-*^ 
1^ ^ CO CO >o ''^ l^ -O' » 



CO Olio 



COO-^ C^LOt- I-^OICO (MCOirt »-il~cO 

^~, . . ~,Tp . corM • -*(M • 

^^ 05C-J<^ OOlog 



0-. I— * "* Ol o^ "^ 



lOC^ r-c- 



CDIMOl 



oeo 



T-H (M ,^ lO i-C 



rcoo ooioo 



(MOOOO QOtOC-1 OlOOS OOrHCq •^lOCO 1— lt~C:i 



lO 00 ^ • O OJ 



t-COC^^ 05C^' 



t-lOlO 



»OCOiC 



t- O Oi CO o o 
'^ c--] _• 00 -T' _: 

OX;::; 'oo^ 



02 <M C5 Oi O I— I 

c^i>:_'* coc^co 



CJt--00 






CTJO-* Ir-IMr 



iO4O0^ COiO"* Oll^m OOO'^ 
""^"i^ i-Ho'^ <^1^S O-^co*' 
I-Tjo CO t-^CO CD 



OOJOO 



:i— I coco 



t-lOl^ COQOC^ O^-^Oi t-Ot- 
O^CN^£o COCO^ OOCi^*-- 
-^CO Oirfl' t-^C^ 



H-3^ 





IS 


i- 




■a 
a; 


c 




a 


3 
"3 


a 






a 


a 

a 

"ci 


£ 


a 
£ 




t3 


o 

g 

s 


73 

0) 


s 

3 


£ 






I o « 






o-w -■ 


J-r<- 


H 2-.J 


H-5 = 


Sd" 


i-li" 






JD o © 


5 O <B 


^HPL, 


oiHPLi 



r.T3 ^ 
= ::: 'S 

I o3 " 
-^ o « 

0) 



c • ® 



*^ ^r— TJ C?^ 



i^^' 
H^ a 

1 — "=? 



t' 












s 




-2 




x> 




a 




F1 




a 




3 

a 


■9 



eS--'S 



68 



O 



^ 



^ 






^ 



"« 



-^ 



CO 









« 

^ 









5DIOO 






t^-^io t--coio ocnto '^'^^ 



ococ^ 



coo O^tji 



1— I • (Mm, 



lOCOOO 
OOi 



COi— IC2 



C<JC^-^ C-CTSrH OOt~-f''5 .— 'tOCO CCGOO 



00,05^5 






ooco" 



(MOCO -OCOi-l 

f— 'CO,,; o^':D_; 

cji-H O200 

r^i— t OOr-l 



CO en-* 



-UO C0005X5 <MCOi-H cot 






Jt-CQ-* (Mr~CO 



lOrH CO 






COOOTt- t— 'Ci'^C'5 OO*^-^ OlOt^ 



3003 inrHOl 



5»'5 55«2 



iO(MO 

C3C0 • 

00 <M 



ooiiig 






lO CO "^ <M CO g 



c5So2 



■woao 



COCOl— I 



CD5DO 
CJ>tO • 
OOr-l'O 



OiOiO 
■^00,/^ 



■^rH IC 



C<lCOt-( 



J^(MCO 

c«;io£2 



CO t-H CO O CO t-~ 



oooo 
coco 



ococo oooo CCiO-* 



COl-^^J^ 

coco 



C^ CO !>' ■^ C) "^ 



>oco 



Oir-llO 
COrH 



QOOJt-; 

00 o^ 



CM(M • 

O'^ 



CD— . ■ 
COlO 






CO-*r 
t--CO^^ 

COCO 



COTQ ■ 



rHOO 
g^E^CO 
OCO 



cat-o 

ooco^ 

C3 LO 



(Mi-HCO 



cocoas 
coo 



(Mom 



<-lr-lt~ 

coa>_,j 

Oi-hC^I 



COCO(M 

<==cD_; 



t-CD-* 
1^!M • 

OOOi_^ 

oTco 



OiOOCO 
(MiO"* 
CO0(J'~' 



CDOOOl 



^^r^ 



»— OOi-l 



'=i'^-Jo 



CDoT 



r-ico • i-ia>. 
l^co»~^ (rOi(^(- 



CDCO(M 
I— IO>^ 

OCO 



(MCO LO CJiOiO^ 



(30O2(M 

coo_; 
-*oo 



coooin 
lOO^ 



10-* 



l^OiO 
"3cD 

inco 



f~oo • 

l-^iO 



o^o 
CO to 



ot^t^ 

(Si'* • 
CO 00^ 



coo>^^ 



OOCOr-H 



OCO CD 
O^CD 
CDIM 



T=f9i.A r- 



0(M^ 

i-Tto 



(35CO • 

lr-.oot- 

oTio 



05-HCT> 

cooo • 

t--co*^ 
r-TiO 



COO, 

.-<co'' 



OilOOO 

i~o^ 



CO -Xi (M <M CD 00 

OCO- i^<o_: 

oqotj^^ ot^cogj 

ot-T coo 



1 '-B e 



e^s-^ rs-s-* 



Is" 






<j O i» 

cHPh 

OS 



a o 4) 
(yHPM 

(U 



H (Urf" 

K 



IMMO 

^co<» 

1-^CO 



CO (MCO 



ocom 
2?o=o 

(MCO 



I— 1051:~ 

o!ri-< 



^T-l cDOco 







b. 




;- 




















u 
o 




;h 








^ 




,S 




t- 




S- 








t. 




a 








u 




3 




a 




a 




i 










: 








:t- 


T 


a 


T 


1 


: 

•T 


£ 


: 

•T 


"p 


:-r 


^ 


; 

•T 


'C 


3 
13 


73 


- 


■ 4 


cS 


.5: 


"3 


a 


c 


..s 


f 


..4 


- 


. a 


s 


: a 


«a 




rs 





IS 

O o o 

ce 

W 



69 






cToJ 






(M c-i 00 a^' 



•MOOOS 



■^ t^ GO o G2 "^ 

C^^ 00 



r-OO 



lOrH 






( 'X>(M !,•:> lo o 



OOlOOO 



OMOO 



oot— m 






-(M OOOliO 






JNCO • 

c-Too 



c^ooOi 



qSoCT^ 

ooo 



^*«0-<^ OOQOO 



I— Ci— (OO 



COOOrH 



oot-- • t — rr^ 



OOOOO 



CO coo 
ooooo 



I— (lO'SJ r— 



OOOOO 
32 



OOO • 
CO 1-1 



?r> t— '3s 



u^a:cj> CiOi-H cCQOco c<icooo oo^i— i i— )oo»o 95^*^ 
u-^ coo'-^' oot-,^ c^ioo,-; Oiio^* t-o^^ uocd^ S9^> 

rs ii^a^' ■T^rH cToo t—i— ( a>r~t r^GO* r^r^ 



(MOO oioom eooco 



?oe3,„- r-rT< 



io(Mio ooj5 ^~:.'^co 



(MCO^ 

coo 



OOCCCO lOOSf-H CDCOCO 



-*coo 
to-* • 

rHOOt^ 

oof 



■rHCOO 



■r',^ StQ 



O <M O IM to I— 1 



OooO ^.r-ijo ocqcj 



t-^iO 



(Meoo t^i^oc 



oiSo '^_;::;o 



COCOt^ Ot^O lOCOO -^»0-<i< TsH^JJ*^ 



CTiOO • 






Ir-OiO 
00 S^ 
1-cO 



>/:>o^ 
oo-*^ 

c^Tco 



t--coiq 

Oco' 









OC^H(M <«t-t~ 



■co-* 



T-<QO 



OS'S* • 
Ot-<' 



en CO CO 

oocf 






ct;-*o 

ODi-H 






00<M 
OO— 1 • 
t~;.0^ 
COi-H 



OOlr^T-l '<**^ 



ocow 

Oi-H 



lOOOOi 

OOC7> • 



i.ointo 
c>ico2 

050 



-+ C 1 OS Ol t^ CO 



I— 'OS * 
COCO 



to-* 00 



CSCOOO (MICCO OOi— !■* 

coi-T oco oTss 



cscoco 1— <-*m coi>-oo 

"^sco • 5eio_^ coco^ 

'"^^ ooco^ i~i«^J5 

Or-T cfo OO 

CO 1-H CO I— ( 



Or-1 -* 



ooco^ 
oJco 



CSiOlM 



m<ot- 
coos • 

r-jog 

-*o _ _ 



CO COM 
COO 



OO-*'^^ UOOrH 



<^CO 



-*CO • rlr-H 



COCO 



CO'* 



OOCOt-; 



eouoco 
csco,^ 
ooco^ 



lO-*CO 
CSOS^ 



■-To 



C3 0SO 
COOO • 

I -Too 



■*OOC<1 

cou-^co 
oc-f 



coco 



Jr-CO^ 
f^CO 



OOr-< 

r^CO 



t-1^00 

COtiO 



lOCflr-i 

<3sco • 
cocot~ 



ot~oo 

OOIM'" 



cocoes 
JTico'^ 

lOOS 



OOO 
coos • 
lOr-nOO 



CO CTS • (M OJ • 

COOS^ C^f-*^ 



CHIOS'* 



lOt^OO lOOSCM 

OOO—: t^oi_j 

^o2 (MO'*' 



C4cO*^ 
COCO 



COl— ^ 



UOi— lOO 

SSloo" 



^-\<-•^ (MCO 



COCO<M 
C=C-I 



otTo 



CO M* '^ CO OS ^^^ 



coast- 

COO^CO 
■Mt-T 



t-CDlO 

S8o(3 



oaso 

<3SiO 









ists"^ 



il-s'-S 


rs-*"^ 


o o- 




-g 


H^g 


art'' 


cS " 


goS 






^HPm 



g 

H o <o 



£ o as 



H.2- 

I "« S 

fn-^ OP 
b<l(S '^ 

.2 o 03 
BHP-i 



i^^ 


T3 


1 "" 


a 










fl SJ 












pHPm 



'3'^ Hd«^ 






I O 0) 



M 



ro 



o 






i^ 



ff^ 
^ 



^ 






^ 



2Q 



3q 





enK-bs 
jad-o^ 


o 




05 




c1 






s 








cc 

lO 




00 






1 







JlOO 




, 


lOCCC 


cocoas 


Nl-CO 


i-IOrH 


COOCOi 


NOCq 


S!fi^. 


tou-^a> 


!5? 




So 


sg^ 


f-i^.t^ 


KH.'^ 




pgl- 


"-.■^-S 


^.s^i 


O^tO^OS 


5A^ 




COM 
U3 


cc'"' 


OrM 


CO 


8-^ 


ooo 


cn^io 


-tjirjl 


Oir-1 


n 






CO t^OO 


OO^tO 


t^^o 


00 (MO 


t- 1-1 CO 


lOtOiO 


CJ-^OO 


— it-O 


— lOOl 




g 


com • 


g^s-* 


SSs 


=^-o,5^ 


SiS.'O 


S^_lC 


^^-SS 




OJ,r--_l- 




« 


Ir-T-H 


ioc4" 


coirt) 


l-^rH 


cJ-^ 


000 


coco 


in— 1 






"-r 


<M 


rH 


<N 


<M 


t-I-< 


■* 


CO 


^ 






^oco 


ONiO 


lOi-lO 


C5-*(M 


otoco 


CO— ItO 


S;r^. 


sste'-; 


Oil*—! 




CO 


foS^i 


,xg.o 


^-S-S 


ggcj 


OCO-h" 


o|«.«> 


52?:t-: 


^:°s 




QO 


oco 




CCrH 


oTco 


orcl 


t;-lO 


OOC^I 


CO to 


»oc^ 






to 


CO 




(M 




to 


CO 


-lil 


""■ 






■^OICO 


OCICO 


cot— cc 


C<1-*tH 


OOt-lO 


lO^i-J 


otoco 


25::;;'*. 


oeao 




C5 


oco • 


oooi • 


^-2^ 


iMO;-; 


00-*, • 


SS5J 


SJl^ 


?i,«2 


■-*■— '.^ 




ob 


Irtr-f 




tOi-H 


lOiO 


^to 


-jiO 


OiO 


oin 


CO-* 




1-1 


-# 


CO 




CM 


<M 


t-co 


-*1— 


^ 


'^ 


lO 






-*eoo 


octoo 


o^>^ 


<MO«0 


OOOO 


'^fco 


o-*o6 


otoo 


SfS 




S 


eo^o.«3 




Sod 


-.^-S 


lOlO^"^ 


C4CO ■ 


^>l3 


SSooo 


igSt^ 




ao 


QO^t^i 


to 1-1 


uooJ 


-*co 




ow 


CO to 


a*^' 


in— 1 




'"' 


CO 


CJ 




<M 


■M 


>a 


CO 


CO 


^ 






M(MO 


Oit-O 


COIMO 


COOO 


0050 


000 


-*00-* 


"SS^o. 


JJr^o, 




o? 


SSo^ 


?igo 


CO— 1 • 
OOCO^^ 




Sguo 


SSt- 


^Kjo 


g.gto 


SSi- 




oo 


«c^ 






O— 1 


CJa" 


coco 


S"^ 








*"* 


CO 


<M 


'"' 


<M 




10 


CO 


CO 


'"' 






C-lOCO 


■rJit^CO 


ccoco 


— 'OiO 




-#•*— 1 


^i"^"^. 


S'SS'^ 


-*tot~ 




s 


q^,c^' 


cq-wi" 


SiS« 


ss> 


Sgi-: 


coto^ 


piSo 


S?o>^ 




00 


ocT 


lol-H 


CO 


Oi-H 


3J 


000 


t-^cf 


-*i.O 


l-l—t 






cc 


111 


<M 


-* 


CI 


00 


m 


lO 


*"* 




»0 i/tnO 


(MOOO 


ICC0 05 


COC0(M 


^coco 


ccr-jc^ 


OOOlO 


cot-o 


-y^^oo 




o5 
oo 


^s^ 


§c5co' 


SSci 


^J^,.' 
^"^ 




^S«i 


80^ 


lO— *^ 


SSt- 




oo 


CO t-— 


COrH 


CO 


J^i-H 


r-^(M 


t^-i* 


CJC1 


CO-* 


t-T— 1 




*^ 


oo 


-* 


CI 


CO 


CO 


'~" 


in 


in 








■*05C^ 


Ol-CO 


1— <CO"«l< 


COi-HCi 


OOOO 


iC 1-1 CO 




CO 00 in 


sas"^ 












to— ■„• 


CDO»* 




s^.^ 


003 • 




oo 


coS"^ 


S^<^^ 


OOt-^ 


(MooJ2 


^t-t- 


5! CO CO 


■^^s. 




QO 


cc'cT 


COi— t 


o 


JfJ*^ 


<r3i-H 


-*tei 


cTt-T'"' 


Oi'^ 


t;"^ 






r^ 


•«< 


s 


CO 


CI 


to 


in 


in 


d 






Ci C5O0 


OtOi-< 


t-tOlM 


(MtOOi 


ut:C. •* 


l-OiCO 


OOCO 


into-# 


-!r01- 




^ 


?o^d 


B^^ci 


c^o^- 


cooo„ 


SSj- 


toco, • 


cit-.-* 


;^C8to 


^Sco' 




cc 


!>. 


CO 


c~T 


00 --H 


to— 1 


too 


000 


oco 


i5 




*"* 


to 


-* 


<M 




C) 


tCrt 


to 


to 


Oi 






OCiCC 


to 35-* 


(NOC-Sl 


oacoi-i 


O5coa> 


-*'caco 


00002 


£'-£°^ 


;SS!°i 




i 




Sgc4 


S.geo 


oo-*,_: 

t:-.0«Ci 


«.^.g 


C4in_^ 


ciin_j: 

c^o^ 


OC<J_J 






t^l-H 




lO 


rHOf 


s-"" 


£2°^ 




— cJ 


S" 




f-H 


lO 


-* 


C^l 




CO 


^ 


-* 


CJ 






-<f ■H'OO 


ootncQ 


CSiOiC 


iMCO-rC 


1-t-O 


lOC^O 








coto-* 


ooo> 




s 


on^^ • 


^*^oo • 




:Outi • 


lOCJ .• 


"^lo.- 








-*00 • 


«S.3 




l-O'-' 


OCi" 


tncS^ 


oco = 


COtiJ^'O 


-^o"^ 








CJO-;^t- 






iOt-h 




s' 


tOlO 


^■-^ 


OCT* 








ocf 


S"=^ 




T-H 


lO 


CO 


in 


CO 


to 










cq 






SS§!^ 


ototo 


ijHeou:) 


lOOOt- 


1-1— lie 






cjcoin 


t-COOl 


— iinr-c 




sS 


coro„ 


c<»o,^ 


-■31 tC^ 


■^eo.^- 








t-to • 


;S2tD 




^COlM 


CO.rHtO 


ooS«o 


«DGj.« 


CO-J^tO 






cooo"^ 






C^T-^ 


QOOO 


'^r-t 


COiO 


cfcf 






tOM 


oT-^ji' 


in-* 




'"' 


lO 


■* 


(M 


^ 


CO 






to 


-* 


e4 






^^tCC5 


QOi-HC- 


CO-^tD 


iClOr-' 


CO— icr- 


■*oi> 


OOi— ( 


0!MO 


•r-COCa 




sg 


-cwL. 




lOOi^ 


ct O .„ 


tooi -: 




<^t^,^ 


^,f2co 


coco,_r 




comM 


SS"' 


OOr--'^ 


Ci.'^^ 


to.ccic 


G5,OJ'* 


CO^iO/^ 


Ti^r-tO 






t-^<>r 


c^Tn 


CC(>f 


rlCO 


Co'i-H 


lOCO 


CIC^ 


coin 


v: i-T 




'"' 


lO 




cq 


■o 


cq 


to 


-* 




'"' 










s^ 
















o ■ . 


a 

s 










t- 












K*' 


s 

a 




a 

c 




a 






a 

a 

B 




-o ■ : 
£ • • 
5 ■ 
c : • 




X! 

a 




a 

3 






x> 

a 






H 


1 


•r 


'^ 


s 


"C 


•c 


— -13 


c 


1: 


s 


-s 


n 


r^ 


a 


■w 




^ 


s 


5« 


a 




a 


c 


e; : <o 




a 


c ■ 




a 


s 


<s 














1_x 




ci 






& 




Crs"^ 


5-3-= 




~'1'^ 


■g-s" 


"S-s"^ 




O 


H ®^ 




o 2- 


0— '"ti 


H.2*- 


-3 »^ 




U 


5"^ = 




^^l 


1 -B C 


1 » 


-?s 






-^■S* 


l-^l 


p^ 


1=15"^ 


1-3" 




1*" 






.2oS 


H*J !. 






01^ >- 


Ci-J t- 


Ci-^ J. 


.s = s 






bn 

c3 


1 o a 


"Con 


©CO 


m 4 


C C 4) 


-c a 






o 




cS 




c3 












W 




1-3 










h-^ 






kJ 


s 




IS 






s 




s 







71 









CCCOUt! LO^r-f OOt 






■—C5 • 






C^r-^O COCOt^ OOOilO 50CCO r- tie? 

^HCi- ^,^H- tool- -*e<i^ .— t- 

OOCD^ ceo 22 ^^ 0,1— <«^ ^'^'" 



cTrJ 



r^CnO 



ujejio 






t^t^oo tcr--* r-ii— ic> cot-00 
o;o_- oo-w- c<ic^- c^-*- 



ocgjo 
cooo 



occoo 



m.-i —1 



CC:OOi l~~CC'^ O^CCOO 1— '^rH 






10 ?o 



O^OOCi OCCO CCCO'* 



10 05 



1-ono ^M-* 'S^cc 1— 'j-m ^o>c 
cc^---- -Hin." 000^ U5CC' T-ii-t. 
c^to"^ "i'S.S "^""iS ^^^^ ^"^c 






00000 

S?_oo' 









rti— I OCr 



ejooo 



COCOr 

ccrc_^ 



»~ rf ^- §3 55 • 

OC o «3 C-. O ^ 









rc-^ro oqt-oo n?'t 



r^oq .— 'OOO C^CDt 

?ro -t'.-T no,.;' 






icr-':'"' icc^i^=** o-*<^ 



•—1 000 
000 ■* 



cccv^Tjt <iot— Soe<i 
lor-^,; 0:0^ S»o* 

-*C5 a? S"-^ 00 cq 



Kto" SJfer-^ cS.. 



CC GC O CO O^ CO 

t^ ^^ _! 00 -^ , • 
-r_r-i "-I C !0 =D 



ocoo 

CT5 0C ,• 



COO„ 
CDi-T 



»r^ to ^lOCO 

t^co S3co 






otooo 



C30^ 



d^^^ ^ 



oc-*co 

C^C5^ 



COCOOi 

00 oT 



■^(MtO 

ictooo 



CC1--00 (MOOCi ^(M-* lOIOtO t--»er-l 



li^ t^ to ir:> o *^ 



*3- TqO OJO^ 



cncqcN 



I— ^-G5 tOCiC-? 

^ ?a ^ JS r- ^' 



lOlCCJ 

cor~ • 

cTiO 



tOtO Or 



t^ oc ot tr ^^ *^ 

006^^ OJOO^ 



3.-C (M- 






eo CT^ 00 1—1 to 



tCOO 
tOrH 



C-. to 1^ I— i O 



OtOt- 

'-gtc- 

10— <" 



t^ocri cq- 



coco • .—ICO 
°^^ OS^CO 

i.c'i-H to 



CO to CO 



OtOCJ 

co^^^ 



lOOOC^S 
OCl^<» 



.— itO - .—I? 



■ to 10 

.ItO * 
COl-H 



01 C^ 00 CO I— I IM 

I— ISO • oco-c 



COCOlO 
CO^lO*^ 



-i-OCT 
tOcT • 



CC-. CO 

ccci 



to to to 

OOO^ 



cooaq 

cTjq 



C: -f CO 1.0 1^05 
O O j^ — o _^ 



tOi-n' 



»o lo CO ct o r^ o -^ o 

i-»^ i-Hr-H C-r!>J 



C-3 C 

H_ g 



O O <D 



• 
: 5 


e 

£ 




c 






s 


e 




a 


.0 




« 






c 


s 

£ 








•^ "--•= ;i-r'3 ■^-'o i=„ 



>. s>^ 




cS— -3 


",^•3 


^'s 




=-l— c 




1 ~ « 


1 s^ 


J-5 


c^ t. 


c z: !- 


C^ 1. 




be © 




» 




1 c 


-£Hf^ 


£JH&H 


^H^ 


j2^— 1 


oH 








e> 







fej 


s 


a 


z 





t- ? 7-- 



ci 2*i 






o ^-5 c 



C, =s 



O 



T2 






O 



1^ 



oil 

O 



^ 



"^ 



CO 

!3:l 






'^ 



^ 






•QHW't'S 


!>. 






1:^ 






o 














CO 






-* 






lO 






^ 






aed-o^ 




t- 


lO 


CO 


CO 


10 


CO 


'J* 


'i' 


, 


cooo»n 


ICC^OO 


05t-0 


COOCl 


COICUO 


t~<MO 


C=:^C<I 


t~on 


OOrHO 


*" A 


lOCO.^ 


-^o_; 


CCQO.^ 


J^O^ 


coi^-; 


coo,^ 


c31t-_: 


OrH • 


^t~,^ 




i4'o<^ 


-*oO 


CJCJ^^CO 




°.<^S 


Oi^J^ 


0(DC>_2 


coiom 


ootojg 


COrH 


(MCO 




co'-* 


ovoT 


COrH 


cooT 





t-^CO 


(M 


CO 


CO 


CO 


t^ 


<M 


00 




10 




■^Oiu^ 


i^iCOS 


i~oo 


Or-^rH 


iracc'co 


^COO 


OICOO 


(35CDO 


lOt-O 


g 


S--S 


coco.-; 


05.1025 


r-'OO^ 




COCO ■ 
(M^g 


COr- • 


SS-^ 


S---S- 




.-HO 


co^co 


oTco 


cJin 


1010 


■*CM 


1-100 


oi" 


OVCO 


T-< 


<N 


(M 




00 


COrH 


<M 


00 rH 




10 rH 


(M 




CO CO CO 


IOC0 05 


OCOCD 


000 


r-^(N 


<M-*CO 


(MCOO 


;:S'^'=2 


S!2 


§ 


Sfl'-^ 




^,«°° 


SSg 


CD 1^55 


°^.S 


aj.oO> 


t-u^eo 


SSo 


OO 


COrH 


00 lO 


cJcJ 


lOCO 


lOcJ 


00-* 


t-^00 


1- 


-*io 


r^ 


M 


CO 


CO 


CO 




CI 


CO 


'"' 


10 




^ — t- 


cooOT 


OJt-<0 


OOOiN 


(Ml— CO 


oy^o 


CJiCOOO 


l-l~-CO 


0(M0 


i 


Soooc 


'^.'-Ico 


sq>o 


t^^.^ 


0,0^ 


c|So°o 


%sg? 


^.5Ss 


ss.s 


CO 


Or-i" 


l-la 


cTr-T 


tOC5 


rHOO 




(M(M 


t-^ 


oTco 


^ 


ci 


CO>-l 


C^ 


COrH 


t- 


IM 


oco 




10 (M 


00 




Oit^O 


cooo 


0(Mcq 


■*C<lCO 


in-^-oi 


OOO^CO 


t-t-co 


CO COrH 


000 


s 


C0 03^ 


>oo^ 


i""*^ 


0<M„,- 




QOCO. • 


O-H • 


(MCD,...: 


S.H?§ 


occo 


•^°.Jo 


coco"* 


C0 3iJ2 


coco^ 


<D<=>P 


-^-^.^ 


o-^io 




r-^T-H 


(Mr-( 


t-^I-H 


cJt-T 


C£3^ 


t^r-5' 


-*co 





iOO> 


'"' 




COrH 




CO 


CD 




coco 




10 rH 




C<JCOO 


l^t^Cs 


CO coo 


^COO 


CO(MCO 


CO COO 


^rHO 


WlOO 


10 000 

Of cor; 


i 




O01~^ 


coco^ 


00 00^ 


occ • 


i— co,^ 


t-cD_jr 


(MCO • 


m^^ 


^-t-.^ 


LO00<» 


r^rnOO 


oicam 


iC!3:«3 


^co_-* 


(N^OO 


ooo"^ 


00 


-«#" 


IM(M 




CO'* 


CDC^ 


CO 


rH(M 


t-^ 


^co- 


*"* 


rH 


COi-H 


'"' 


in 


•n 




t~ 






Cst^OO 


0^0***^ 


OU5CO 


COO-* 


(MO-* 


I— CO-* 


100(31 


(ri-*co 


0(MCO 


i 


Oi— 1 ' 


oS^ 


F-(M_.; 


C^CS ' 


oot~ • 


CDCO_i 


CmcD. • 


lOCO,.- 


(MiO.../ 


IMIM 


Oii5J2 


coi*=^ 


c^ooM 


ocoij; 


eoeoN 


t^oom 


i-ico" 


co,.o.«> 


00 


S' 


CO-^ 


00 


COrH 


100 


CD 


r-^-rf 


cJ 


00 ■* 


r-H 


CO 


T-H 


lO 


CKi-H 


<M 


00 




CO 




U5COO 


tO-JSO 


l-Ot- 


00 (MO 


t;-(M.O 


(Ml:—*; 


C31010 


O5O0CO 


^COO 




CO** • 


■^J^CO ...^ 


0CC<1 • 


rHC^l.^ 


coto^; 


(MiO,^ 


»OO..J 


CO 10^ 


5;S'-< 


CD 10°*^ 


'^'^ 


t-.t_CO 


-*1-;J2 


lOCO'M 


rH-+iCD 


-*^coM 


coir^"* 


cr> 


CO 


rHcT 




l^rH 


COr-< 


CO 


"•♦•lO 





0O<M 




(M 


CO 


<M 


lO 


CJirH 


(M 


00 




in 


-*aie<; 


-*cqin 


-neqt-i 


(McqO 


rHOCO 


00^ 00 


OOOl 


rHCD(M 


000 r-H 


00 

5£ 






OOi-H " 


t^CO,^ 


■*r^«; 


OCCD-C 


ioio«: 


CPrH • 


CD-*»* 


i.OiO<=^ 


ss= 


0^0"-^ 


coti=c 


iOiO«> 


ICCO^ 


=i^°° 


OOCO^ 


oo^t- 


00 


CO 


-^co 


CO 


C-ICO 


^t-T 


CO 


-*t~ 


cn 


IMCO 


*"* 


(M 


CO 


OJ 


CO 


CO 


(M 


00 




lO 




tOOlO 


CDOi-H 


ocot- 


O-CrH 


-HOOl 


oooot- 


Ir-COrH 


COCMIO 


ooino 


i 


"^CO -, 


^t~_i. 


t~t^_; 




oa2„ 


COiO^, 


COiO^ 


t-co.^ 


CO(3l> • 


oo"^ 


'^'^S 


10 =■* 


^W^-O 


CO r-H 3 


-*co=^ 


co__otq 


<M -!)<-* 


CO(MjO 


00 




lOiO 


cJrH 


H^CO 


co<o 


-cr 







inoo 


'^ 


(M 


CI 


CO 


0^ 


CO 


OirH 


<M 


Ot-H 




m 




Q0 05 


lO^MOl 


rHOO> 


000000 


COIr-t- 


OOC<HO 


I01r-(T! 


(MiOOO 


OCON 


^ 


t^Oi,^ 




(MCO„ 


■* ^. _ 


-wo„ 


rHOi^ 


coco_ 


t-o„ 


Oco : 


co_oo«= 


^oC 


lOOO'O 


■^rHlO 


t^ioO 


cot-co 


lOcoO 


CSICO^ 


ooSjt- 




















OO 


l-r-T 


t^-* 




-ceo 


t^t-^ 


of 


C0 03 





UOI>^ 


1— t 


<N 


CO 


C<1 


ITS 




(M 


00 




CO 




■rft^'isiH 


OOO rH 


-*mo 


Oi-*d 


I— C<100 


CDOSTf 


CO 00 CO 


OiOt- 


(MOrH 


s 


COOO ^ 


COCO--, 


coai„ 


t-03.„ 


00 (M- - 


CO^^ 




C0 05 


lOCD^ 


cc^^in 


S'S^ 


tiltLco 


ooco"^ 


(MC> 2 


COr-^-* 


lO-^O 


t-^coM 


c5coa> 




l-^rH 




c^ 


r-HC-f 


ao<0 




c£aS 





com 




<M 


CO 


IM 


«5 


l:~rH 


(^5 


Oi 




CO 


(NOt- 


cooc 


Ir-ccic 


00 COIN 


C<I-HCO 


cooocc 


ft^oo 


lOl— r- 


OCMCO 


oS 




CO-x „ 


<MCT) ^ 


-*l^„ 


COCO _. 


1— 1'_.. 


Soi^ 


COCO . 


GOCO^ 


C-i(M 


cocq;2 


r-(r5>n 


ticoM 


^."^S 


<35^in-* 


"^.imS- 


OCDlO 


"1-.S 


OO 




■*co 


00 


cfrH 


COCT> 


COr-H 


2;o 


cT 


coco 


'"' 


CO 


<M 




in 


<3>rH 


CO 


Ih"^ 




«n 




rHOQC: 


rHO,- 


occc 


dbcOTh 


00 -^C 


OlCO(Ji ^(MO 


r— rHCO 


o — co 


n 


OIM„ 
r-^CO* 


OOCO^H lOC^'^ 


gis.^ 


ggcr 


52S^- §ISoc 


iOC3S^ 


g5_c^ 






















00 


oscT 


oTco"" 


CO T-H 


>-<c^ 


■*t— 


COrH 


goo 


cs 


(MCO 


"" 


(M 


(M 


<M 


in 


00 


(M 







m 
















U 




<s 

a 




(0 




























H 


3 




a 




a 
3 

a 


t: 




a 

3 

c 




a 
3 




a 
£ 






u 
a 




'Z. 


0) 

a 

3 


IS 


Z 


c 


d 


< 


a 




c 


3 








_C 


3 


a 


3 


a 


C 


.2 


& 


«'T3'^ 


S^x 


55'^'^ 


3-0-= 


O^T 


•::;'«'= 


O-zs-^ 


Bts'^ 


r3-73'« 


Q 


cS©^ 


le.£- 


0.2- 


»*. 


H «.^ 


i? '»-.- 


— (»i. 


— **. 


i! (c^ 


O 


O-S = 


fii 


H'd i= 


H^ c 


1 ^ e 


0:5 c 


S^ C 


0:5 3 




"isl 


.1^^ 


p-u t. 


~3^ 


1 ^ 


eS-s^ 










-" t 


^ol 






1 -^ >- 


1 -u t. 






t; =■ 1 


Loo. 

|hp- 


cs c a 


s 


1 a 


1 I 




iJHd 


^^HA- 


_gHfL 




^HP. 


-^HP- 


::IHP. 


£ep^ 




o 


o 


"3 


3 


fi. 


3 





<» 




p. 






a 






(l^ 




&( 




Ph 




'^ 






p: 






If. 






ce 







73 



icco- M>r-_^ oco^ 03-** 

50rH O -^rH ^(M 












05 CO 



ooco 






mt-i_ 



lOCCO 






cocoas cococo 

Jt- O _4 CO 5^ • 



ocoo 
occ • 

ooco 






OOOiO 



moo 



oooiM r-co->j< 

»n05 • CDOl • 

cTi-H NcJ 



CiCOlO 

t-.e^02 

cool' 



lO'-O • 



lO"^co cacooo 



rir^ t-Q 



COCOC^ 



ooo 



CO-<JHi— i COOrH 



OODCO 



r~'MO 

coco 



O CD O OiOil^ 



^00^ OO- 



:^ ^* • 05 GO 



O'-JOO 

oil'"' 



t^'^io oot--* r-oio 

C3CO'* ^'^SJ cD-aoJg 



ot- 



!r:~,- SI-- 



^,^2 



CC CO • 1-1 — 
(MlfJ 



■^cooq 
coco^ 



05(MC<J 



•"I'l— ICO o>oo 



^r-1 lO 



CCCO • 

co^ooO 

OOrH 



1^ o> o CO C3 o -* r- (M 

' ^^ y^ COCO-J lO*^' CiOi,^ 
3_ooO oo^^ CO(MCO t-t-;^ 



LOr-lcD 
COr-^^ 



-*co2 



OOCOiC 
OOCO Jf^ 
Oi-i 



coco 



Oi-(0 



f:g|co 

OOrt 



£-000 



oooo 

COo„' 



^~ooo 

lOCOt- 
OirH 



COCDC^ 

coSoo 



mcio 
comCTi 
ooco 



rHtr-O 

Soi«J 

Oi-T 



■>*ioooa 
-o<co_; 



1^1— IrH i-HlOO 



(Moo. 

oTcq' 



00 COO 



COOCO 



COOCO 

cocq^"* 



r-lOO 



lOOCq 

SScd 



coo-^ ooo 
coo'" ooost- 



COOO 
<N02 



t-T-H ooco 



t-OOCO 

coiM 



CD lO-* 

cTcj' 



7*<CDC^ 



jCr-H • UJCO 



CDt-iO 'i'OC^l 



OOCO*^ O^iO^^ 



C^OO'^ 
OCO 



OOr-H • -*I 

cDi-i'-' cic 



OI^T-H 

-n-co_j; 



1^-00 02 
OO lO^ 
CO of 



o-*oo 

r-OO „• 

oq^c^co 

COi-H 



00*4^ Ji 

(Mo;£J 



C-l 3j l~ 
■OO • 



utor-; 

o-^ 



t— (M05 

COCO_'^ 



00CD»O 

t-^oo^ic 

oof 



T-HOiOO 

O^OD^ 

t-^co 



CO0<lT-l 
t-CD • 

CTSCO^ 



OOi— lO 

in of 



t-mcD 
coq^ 



tOCO^ 



CD CD 00 

COlO 



ODOjJ5 
OuJ 



I— ooo 



-*COOJ 
CDU2^ 

oT-* 



coooa 
oaoocD 

ofrH 



ot^o 

coco^ 



■-HOCD 
lOCO^ 



1-- CO lO 

o « 

COrH i-H 



IOC0C5 00005 ■^OiCO cot-co 



i2 '^-'-' ^-°i2 



i-io;__ 
oaco^ 
ot-T 



jtiSooo 
cocf 



ocoo> 

-TCD_,- 

oo.nO^ 

■Ol-H 



?9co • 



ooo 00 

'=i,'=i.o5 



T-I^^O t^OOO lOOit 
0>i— 1^ >OCO ,• OOvOj 
t^.^CO ^^c^iO ooo*- 



^*'CO, ■ 
CCiO^ 
CD of 



1-lOQiO 

T-^of 

COt-H 



iCOOOO 

o-^ • 



aicD05 

CDO^^ 
r^O> 



_„ OOCO • COCO.^ OOi-O • 

^*' coco"-^ »rM^«3 cocooo 



COiO'^ 



•«>oa-^ 

1-HO . 

CO 02^03 

i-Tco 



ioo3oq 

CQO''^ 



'♦'oqco 
coco^ 



OlrHO 

coco^ 

r-TcD 



ooo^ 



-rfoOCO 

§00^:^ 

OOT 



O O-l CO (N t- CO 

CDrH T— tCO 



C0 03I-I 
t-00« 



00 00<M 

>ocf 



ooioa 

"*02,^ 

ooo^co 

cTrH 



Ol-co 
t-^co 



CO coo 

SiS^co" 

0-fof 



^^-*co 
ooc*> 
coco 



0-1 ir^ C<1 
ooco 



ocooo 
cTof 



1— I- t-o6* •—"—'■ 

c=lO me^v— c^d*"* 



TfOoq 
coc;^ 



meqoo 

O t^ ' 
CiOOt- 



'oa -H-f-i 



His c 



> o a> 
sEhPh 






m O ® 



h:2s 



cS o^ 

a o © 
oHAh 



tu;.£*f 

t-T3 H 

-els" 

® O 4> 



•~ O » O 4) 

ShPh oHPh 



T4 



O 



^ 



5=^ 



5S 



-^ 



?= 

^ 






|5 



'2^ 



SQ 



5q 



•9IIW&S 


<o 






lO 






OS 




t— 




CO 






<=a 












CO 






1 


I8d-0^ 




c 


lO 


y3 


tr- 


g 


CO 




, 


I— <rH lO 


o^oo 


o^o 


OOuOO 


OSOrH 


(Mino 


iO-*rH 


rH-TlOS 




CQ.-(_J 


l:~CO„ 


CJt5._ 


co-^ « 


lr-o«^ 


"-OO^ 


OO. 


-*oo,-: 


SipiP^ 


H<=^i 


^'I'-'V 


^t-^^iO 


i--_as.;2; 


oc^^ 


oo-^t- 


r-<CO'^ 


















»Jin 


00 CO 


OOIN 


-»J^rH 


OCft"^ 


irJcD 


CO<N 


c^ci 


«o 


CO 


N 


CO 


l:~ 


CO 


CO 


CO 




00 cot-; 


050 


CSOSIO 


1-1 Os^ 


OOOlO 


COCOOO 


osc^cq 


1-1 coco 


i 




^-*^ 


C<lCO.„ 


1— <-^_u 


00 00_. 


rocs _ 


OrH„ 


?l^-d 


fOto*^ 


10 00°^ 


oo^-^m 


OOlO^ 


OO^rnCO 


oo 


00 t-^ 


c-Tco 






o^ 


1— 1— 


00 lO 


OS CO 


'"' 




-<«< 


o3 


CO 




CC<M 


CO 


(M 




t-t-(M 


t-l(MCO 


Qccoeo 


CS^CTS 


f-iirai- 


u-jCOO 


t~t~CO 


osmt- 


CO 


»— <CS_^ 


ODlO^ 


!r>r-i_. 


lOCO^ 


CC OS 


oSco 




s^^' 


Ot-;^^ 


coc^co 


I-<00<= 


''t'-^ 


'^^ 


ol^«= 


















oo 


uOt-^ 


t-co* 


b-CN 


CO>-H 


CSCD 


CO 00 


cocJ 


c4'cJ 


*"* 


>o 


CO 


<M 


CO 


lO 


CD 


^ 


CO 




05-!t<(N 


00 ICO 


I-ICOIC 


OOt-O 


iniOCT 


t-oc- 


OOlOOC 


CCOOS 


^ 


'tfKM^ 


SSg 


»nco,^ 


*—("<** , 


CO<M„ 


CDO, 




SS=o 


■^00^ 


OrH'-'^ 


C30S^ 


1— ir--'^ 


T— It— it^ 


5I1«; 




•.^c« 






•. *c^ 








00 


1— t'^ 


cot- 


lOC<l 


COCO 


t-CO 


CO^ 


oot-^"" 


rH(M 


T-H 


■* 


CO 


C<1 




•Or-I 


in 




CO 




^CCCO 


i-Ot-O 


oooc 


(MlOC 


lOCOO 


eq ?q in co o -o 


oi— in 




>0'^ , , 




COC3. 


!M0O^, 


t-'-'^ 


oos _ 




C'lCO _ • 


oo^2 


^.f^^: 


C^OS,!- 




toco^o- 


COl-;_'-0 ^"^S t-.'H.'^^ 1 




O0-* 


T-H-^^ 




OrH 


--S"-** 


oof 


oco 


COC-l 


'"' 


cc 


■*■-( 


IM 


C^ 


■* 


>o 


CO 


<M 




i-io«; 


r-(COC^ 


cococ 


COICO Of— *<M OCOO COCOOO CO(MC> 1 


i 


°M?: 


OS 05,^ 


Ir-L-^ __ 




o-^^ 


-^co 


OS'* 


oo CO _• 


i-HOOOO COO«- 


So'* 


rH,nt~ u:t-'» 


r-il-;jq «5,03OS 1 
















oo 


r-^io'" 


inc4' 




i.o".-H 


oTco 


COrH 


cc<rJ 


Ol^ 


'"' 


^ 


(M 


CO 


C<1 


-* 


-rP 


(N 


<M 




ooo- 


-*<MO i-ICOO- 


!MOQC 


iO-*»n -^-^o 


1— -*-^ 


iCi— ICS 


i 


05C- ,_ 


-rfCO ^ 


Csif— (__ 


CCO0_^ 


oi^-^ 


COCC _ 


1-1 !N1 - 


coo _• 


cooot^ i-iQC^N r-u:,'^ 


ooo-^ 


■^"=3 os^rnr- i--o<^ 


0^001^ 














oo 


■*iO 




COCO 


OSrt 


OOrH 


CO to 




i^^c4^ 


'^ 


i~ 


-* 


CO 


CO 


t-r-l 


t~ 


^ 


-# 




CO-*b- t-OlO (M'X'r-l C.O0C 


OOOOIO UOOOCO 


cocout 


COlM<M 


Cl' 


^-Soc 


'^o~-. 


l-OO^ 


^oa^ 






COl— - 


«— «5 - 


i-^T^<^ c-in^ 


rHOO^ 


'^"^T^ 


(M00»0 QOOS^ 


e^oo«o 




















into 


OOi-H 


■^t-H 




-^rH 


COCO 




in'cT 


""* 




CO 


CO 


^ 


1—1-1 




CO 


■* 




lOtM-* OOOt- «D-^5£> C<ICOt> 


Oi-IC 


OrHr- 


CCl-C^ 


-frHC^ 


oo 


Olio — 


t — *_ 


cot-._ 


Sg<N 


oo„ 






1— '»o..^ 


sg 


-^r-H_2 't,'^^ 


rH00<^ 


OS^OOCO r^f-i^ 


^yv* 


u3t-;co 


OOt- 


i.OCO 




■^ 


OO 


1— CO 




^VT 


"^ 


CD 


CO 


<M 


CO 


OOrH 


CD 


CO 




001- 1-1 OOOOOC 


(MOSO- 


OSOSO cqos(> 


ocqir 


cDooeo -^ooe^i 1 


fe 


OiO- 


O00_ 








o^_. 


coco^ 


cci-.^ 


'"i^'v.J^ ^"^rt ^"^rt °i'-^ 


OO-*-* 


Cl-rl;0- 


oooo_«: 


c01-«5 




cooo 


l-o 


00 CO 


(M—l 


Or^''" 


1-^CO' 


c^ci 


-*cf 


'"' 


t- 


•* 


c^ 


0-3 


OOt-H 


CO 


CO 


■* 




;o.-Hu:) ciOT^ r-(^^ 


OtOr- 


<N o OS o oa o 


OOCOrH (MrHin 1 


■ CO 


ggoc 


tD<M_ 


C-5i— 1. 


i;:)in — 


-S'CO^ 


oco,_ 


osas_- 


loco..; 


0S_O 2 OO 'M *^ CT. t— •*- 


t-^i-o- 


So*^ 


^*^ 


r^OO-* 


c» 


ooo 


-<i^CO 


CSC<I 


COC<l 


oot-^ 


r-^-* 


lO 




'"' 


t- 


CO 


(N 


CO 


t- 


CO 


(M 


-* 




00-*0 t-OOO 05t— t^ ooc 


ooooc 


O^CD 


-*■**«: 


icmio 




<M OS ^ 


^(M„ 


<— >C: _ 




!MO„ 


COl— .- 


coos^ 


coo_^ 


5S 


CJ ^ ^ 


'=2.'^:.^ 


0~- ^ 2 lO CO l^ 


os,oc_S2 'T.'-l'^ 


OCDIM 


rH oo*** 


00 


^eo 


^<M 


^CO 


cocq 


ooT 


C3SC-1 


cc" 


Or-<' 


■^ 


t- 




CO 


CO 


I- 




Csl 


-* 




s^'^ 


(MOrH <N00t-I imOO i-Ht-LO oooco e<it~-* 


1-HrH-* 




ss-^ 


OOiC,-. 




cocs„ 


CO-* 


OSOS _ 


ccr— __ 


■*1— " 


« 


OOt-tD 0-<*«- 


j—il-H^ 


■^^2 ^^S OiOs*^ 


cooq,"' 


oo 


;*^ 


-*cT 


0(M 


Ci'i-H 


COt-H 


OS CO 


00 


cfcf" 


I-- 


■* 


CO 


-# 


OOrH 


>n 


!N 






IX)^^ 


i-llOi- 


OOI^(N 


•MCO-^ 


1— CO<N 


Os-^l^ 


t-ooir 


1— ICOlO 




gg^ 


t-<M., 


<^«o_, 


"-!'»< _^ 


<MU2_ 


ati 


-^<^^ 

i-^* 




oo 


r-(CO^ 


cs.-*0' 


os^-* 


cDi>i3 "5,^^ 


toco** 


co-^ 


r^to"~ 


ooo4' 


(NrH 


rHoT 


OOC<l 






t~ 


-* 




CO 


OS 


tfj 


CO 


•w 




















































^ 




^ 




^ 




a 






















c 






kH 


4) 

a 




s 

3 




5 




3 
B 




a 




u 

a 








a 

3 






H 


fl 


r3 


'^ 


G ■'C 


o 


"^ 


a 


r^ 




3 

p 


■c 


fl 


r^ 1 


^ 




t 


J^ 





— ■.* 


_a. 


n 


c 


- s 





a 




_a) 


>-) 


■ "St-t: 


Ht3 = 


-2-3~ 






«^- 




3-3 T3 


O 




o 0)^ 




■3.2- 


"3.2-" 
'o's c 


o 2^ 




1 _ »■ 




0. 


-wo. 


o a 


7^" 


I OJ 




is: 


il! 


ij3^ 


Mrs c 
h5 1. 


la^ 


H-a^ 


i.-5" 






a-*^ u. 


-tj •- 


1 -ti u 


^ O OS 




JH^ 


<u o » 


.- o « 


•-: o a 


a o (s 


i o a 


Q> O V 




fcHfX 


fclHP- 


•?,ir>eu 


^HA 


.tiHft 


.teHAi 




03 


CO 


cS 


JS 


o3 


a> 


^ 


M 




^ 






^ 






^ 








^ 






^ 






^ 






^ 






1 



75 

TIG GROWING"-SUGGESTIONS TO BEGINNERS. 



BY JNO. M. JAMISON, ROXABELL, OHIO. 



Every year, from various causes, men abandon pig growing. Con- 
sequently there must constantly be new beginners taking their place to 
meet the constantly increasing demand for this product of the corn belt. 
The beginner can rest assured of one fact, he can always get his share 
of this work, for hog growing can not be monopolized by a few men. As a 
living creature, trusts have not been able to control his number or the 
perio^l of his existence. Nor are politicians able to legislate him out of 
existence. Dread disease is the only breaker that confronts the beginner, 
as well as the experienced groAver. 

High prices of the product are an increasing stimulus to cause men to 
start in the business. Many start under this encouragement that would 
not otherwise give the matter any attention, hence many of them fail 
because they have no pleasure in caring for the pigs. 

The beginners, under low prices, are more apt to be successful, because 
they select this branch of stock farming on account of their tastes running 
in that direction. For the beginner to succeed and stick to the pig through 
thick and thin, he should have some liking for him, should take pleasure 
in seeing the little fellows as soon as they are born turn their attention to 
the business of their lives, that of hunting something to eat, and to such 
an one there should l)e much music in the first cracking of corn by the 

little beauties. 

And while they are as alike as two peas to the stranger, to the pig 
lover every one should have an individuality and be to some extent 
different from his fellows. 

The beginner should start with good stock. Good pure breed stock 
can be had at living prices, and at these prices are as good for growing 
pork pigs as the "Crackerjacks and .Jim Dandies" that must be bought at 

a long price. 

Or, if the beginner is uncertain what breed he fancies, let him select 
good native sows of mixed breeding and a pure-bred boar of good quality. 
No difference how cheap a cross-bred boar may be bought, or how promis- 
ing an animal he may be, we can not advise a beginner to start with such. 
Using a boar of uncertain or mixed breeding is like putting a bad, soft 
stone in a foundation. It is well to remember that the male gives the form, 
and the purer his breeding the more certain he is to reproduce himself. 

It is natural for the beginner to spend much time in building air 
castles. Now we will not condemn this, for there is much pleasure in 
it, but we would advise that when these castles go to pieces, the pleasure 



76 

had in building them be remembered and no time wasted in contem- 
plating the ruins. A common error with the beginner is to start with too 
many. Much better begin in a small way than to start with more than 
can be handled. It is not always safe to assume that because two or 
three sows do remarkably well a dozen or more with the same surround- 
ings and territory will do equally so. Some men in this, as in other 
matters, have greater capability than their fellows, and can do more from 
the start. But no one can know his capability or ability at the begin- 
ning, for it is not altogether measured by the opportunity they have to 
give the pig a chance. 

Say we have the stock and feed, tlien we come to the care. A finely 
bred pig will degenerate more rapidly under mean treatment than a 
scalawag. It is unwise to assume that because a pig is finely bred that 
it will take less to feed him than it will one of poor quality in form and 
blood. Rather, it will take more and better feeding, but he will return 
more for what he eats. At farrowing time the sows should have com- 
fortable, warm quarters, where the temperature can be kept below freez- 
ing, if it is zero or below on the outside. 

This can be done easily on any well-appointed farm, and there the sow 
should be so tame that when her owner goes to see how she is getting on, 
there will be no show of fight, but rather a welcome in her way of talk- 
ing, calling attention to her nice family and inviting inspection. Only 
yesterday we went into a six-foot square house and counted a litter of 
nine, and by the mother's actions it could not have been told that she 
noticed us. 

A few days ago we went into a pen with a sow weighing about 400 
pounds and thought she was lying a little too close to side of nest for the 
comfort of the pigs. We put one hand under her in front of her hind quar- 
ters, and the other over, pulling on her and moving her as fas as we 
wished, and this without causing her to get up. Under these conditions a 
beginner is able to get along much better than to be compelled to reach 
the pigs with a ten-foot pole. 

Then when the pigs are counted don't rush to feed the sow corn or 
anything else. About all she wants for twenty-four hours is a good drink 
or two of pure water and the society of her family. Give attention to 
her and she will show by her actions when she begins to crave food. Then 
feed lightly of rich food, and try to give such other food as will allay 
hunger and not heat her system too much. Feed foods from which the 
sow can make milk rich in protein. Bran and middlings, clover pasture or 
clover hay, blue grass, in season, pumpkins and roots in their season. The 
latter should be in store for all winter use. Another point: sows and pigs 
should have plenty of exercise. Hogs being fitted for the market should 
be allowed to take such exercise as they desire when properly fed, and 
don't get the idea that an extensive and costly hog house is a necessary 
part of successful hog growing. Considering the vast number of hogs 



77 

grown, comparatively few costly houses ai'e in use. As a rule, when tried, 
they have proved objectionable, because of difficulty in keeping them 
clean and disinfecting them when once disease germs have found lodg- 
ment in them. The most a pig requires is comfort in the way of house 
and shelter. The points to be observed to seciu'e this are warmth, clean- 
liness and dryness. It makes no difference to the pig whether he finds 
them in a strawstaclc, i-ail pen covered with straw or fodder, or in costly 
houses. He is not concerned as to profits he brings his owner; this latter 
is the owner's part of the deal. 

Another matter we would emphasize. Every beginner should be a 
close and diligent student of all that pertains to the pig. Not alone to all 
found in papers or books, but also the practical study in the lots in feed- 
ing and handling them. Thex'e is oftentimes much profit in spending a 
little, or even much, time in watching the pigs eat and noting carefully 
their habits. At feeding time know that all eat and appear thrifty; and 
always remember there is more in prevention than in cure. Avoid nos- 
trums and highly lauded cures. If misfortune comes, don't give up the 
pig but give him another trial. However, it is not advisable to run all to 
pig in farm management. There is a saying that he will root his owner 
out of debt. Much better if he lifts the mortgage without rooting. Give 
the pig good care and credit for his good qualities and he will do to tie 
to, for he never goes back on his owner (barring disease) when well fed 
and housed. 

WHERE AND HOW TO SELECT BREEDING ANIMALS. 



BY W. ARTHUR AYRES, OAKVILI.E, KY. 



This is a question often asked by those that are contemplating not 
only going into the business of breeding swine as a specialty, but by every 
man that contemplates buying a hog for breeding purposes. Of course, 
breeders will always tell you to go to a good breeder, and they are right. 
First, select the kind of swine you want to breed, then consult the adver- 
tising columns of some good, reliable stock paper, for men who are en- 
gaged in the business, provided always there are no breeders of your 
favorite breed in your vicinity, or if such do not have what you want. 
But right here let me say first, and say emphatically, try home first, for 
your home men will always save you money. 

If a man advertises pigs the year around way down low, let him 
alone; he has an inferior article and therefore has to sell below his 
brother breeder. He and the man who rarely, if ever, advertises are the 
men we always skip when we have to add new blood to our herd. Now, 
with these out of the way. you need have no fear, for breeders, as a class, 



rs 

do not try to beat any man. We seldom see a hog we buy until after he 
gets to our place. We trust the breeder to ship Avhat we order and pay 
for, and he has always done so for us, and we have been buying and sell- 
ing for the last ten years. We never Imy a cheap animal, for they are 
dear to us at any money. We never order from the men who always have 
•'flve-thousand-doUar hogs" either. We do not think this kind of an 
animal is produced often enough to .iustify us in paying over $4,999 for 
one of them, for we have noticed that their fame dies with them, and 
for that reason do not advocate such stuff. A farmer does not want to 
pay over $15 or $25 for a pig three or fonr months old. We have tried to 
make it clear as to Avhere to buy— from the breeder; let us look at how 
to buy. 

Here is how we do. First, we write some good Poland-China man (of 
whom there are hundreds) describing what blood lines we need, asking 
a description and prices of stuff. We get this, malie out order from it, 
describe minutely the animal we want, and in the end he sends us just 
what we want. We often think when the animal comes, "Well, that 
felloAv did a better job than we could have done had we picked our own 
pig out of the herd." 

If you want a boar, go to some fauTily noted for being prolific a^d 
able to pi'oduce themselves in their offspring. He must have a short 
head for the breed, broad nose, broad between the eyes, heavy jowl, good 
liams and shoulders, a broad, strong baciv and loins, and above all, good 
room for lungs and good heart, compact build and nice finish. If he 
does not have good feet and legs, no matter how good everywhere else, 
we would not have him as a precious gift. So much for the male, which 
is "truly half the herd." 

The sow should be of a prolific family and in fact the same descrip- 
tion as the male Avill fit her, except she should be lengthier and looser 
build than the male in order to enable her to carry a large litter. 

We have tried in our humble way to give you our idea of "How and 
Where to Buy Breeding Animals," and hope we may have dropped some 
idea that may help you along, and if you happen to be a farmer and 
haven't thoroughbred hogs, let us insist that you get a nice thoroughbred 
male and use on your grade sows and notice the result. 

If you get a nice boar and use him a couple of years and thmk at the 
end of that time you are not more than repaid, we will refund the money 
if you buy from us, and believe every other breeder in the United States 
would do the same thing. 



79 

STARTING A HERD OF THOROUGHBRED SWINE. 



BY JAS. RILEY. THORNTOWN, IND. 



Ever and anon there is some one starting into the business of breeding 
thorougbbred swine. A mistake mmle in the beginning makes success 
so much more difficult to attain, so we should feel our way very carefully 
and not take too many risks or try to start out on too large a scale. There 
are some things in every bnsi.iess we undertake that can only be learned 
by experience, and it isn't advisable to take on too much experience at 
first or failures will overtake us so rapidly that we will become disgusted 
in the venture and get out of it just as rapidly as we started m. 

To one who contemplates embarking in the business of breeding and 
rearing thoroughbred swine, I would recommend that the market be very 
carefully looked into the first thing. See what kind of an animal, and 
where the surplus can be disposed of to the best advantage. 

We need not expect to do much in the way of selling stock for breed- 
ing purposes at fancy prices until we have established a reputation, so 
we should figure on the regular stock market. 

We should next decide what breed would suit us best, or what would 
come nearest filling the demand we intended to supply To this end we 
should visit and carefully examine the herds of some of the -o^^ x-elial^^^ 
breeders of the country, and carefully examine and note the diffexent 
characteristics of these different breeds. There are several things we 
offtake into consideration in determining what breed shou d be in- 
vested in First, look into constitutional vigor or stamina of the breed 
mft would enable them to resist disease. To determine this we should 
examine the chest, especially the chest bone between the fore legs. An 
an^al should stand very wide between th, fore legs and be tull around 
the chest. The next important point is back and lorn. A wide, strong 
^ack and loin with ribs well sin-ung indicates strong <^onstitutional vigon 
Next in importance are feet and legs. A strong bone inleg and foo i 
^I'oluMy essential as indicating vigor. Get also a wide, deep ham. The 
'^s V ry important to have a good head, a short face with a wide, ful 
orehead A short neck indicates docility and great feedmg quality. The 
xt huig t prolificness. The sows should have large, full littei;s and be 
loodlucMers These traits are largely hereditary, and are very desirable, 
:s ft enaWes ti.e breeder to keep a less number of brood sows to raise a 
: V n luimber of hogs, and if good sucklers they give t^- 1-^- ^e^^^ 
ttart Then the rustling quality of the hog should be cons dered. The 
boo that is the best grass hog. and can shift around and gather up part 
TATl:i thi/ wovdd otherwise go to waste, is to be preferred to the 
hog that is more lazy in its habits. 



80 

One of the most important things in swine raising is quick growth. 
The hog that gets to 200 pounds at the youngest age and on the least 
feed is at this time the standard hog. Not the hog that matures the quick- 
est, as the market does not demand the mature hog, but rather the pig 
pork. Some of the smaller breeds that mature so quickly will not reach 
the 200-pound mai"k nearly so quick as some of the large breeds. At the 
present time many of the largest breeds can be fatted at any age, and the 
pigs can be made to reach 200 or 300 pounds very quiclvly and make the 
very best quality of pig pork. 

When the young breeder has found the breed that comes most nearly 
filling all these requirements he should malce his selections very carefully. 
Never select a runt because you can get them cheap. Don't get the color 
craze, and reject an extra good pig because it has a black foot or a black 
tail, or if a Chester White, because it has a dark spot on the skin, but 
select the pig that comes most nearly filling the requirements given above, 
no matter if you have to pay a long price. It will soon come back with 
interest. You should then become a student of your business. You should 
love your pigs and stay with them. 

If one expects to become an expert in the breeding line he should 
attend breeders' meetings and in every way try to become posted in every 
line of detail work. If you want to become an exhibitor you must visit 
the shows, carefully observe how animals are handled and note particu- 
lai'ly how they are fed. Much of the business of successfully breeding 
swine must be learned by seeing how others do the work and leaving 
nothing undone that is necessary to bring the greatest success. Those 
seeking information can always get what they want by applying to any 
experienced breeder who will always be found as ready to impart the 
same as the novice is to receive. 



RATION FOR THE PIGS. 

When the pigs show a disposition to eat from the trough one to which 
the sow can not have access should be provided. Now is the critical 
period in the pig's life. If we over-feed we impair digestion. If we stint 
in feed we retard growth. If the feed is too constipating disease is ready 
to enter. If it is too laxative scours is produced. These ills may result 
from careless feeding of the sow. 

No iron-clad rule can be given as to quality and quantity of food for 
the pigs at this time, as conditions vary and much depends upon what the 
sow is receiving. If she has an abundance of succulent food or pasture 
pure skim milk is excellent for the pigs; otherwise it is too constipating, 
unless some bran and oil meal are added. 



81 

IS THE SWINE BUSINESS LIABLE TO BE OVERDONE? 



BY .1. A. MEISSNER, REINBECK, IOWA. 

If our business is overtlone we are on the road to ruin; if not we are 
on the road to prosperity. The way I understand the word "overdone," 
it may mean raising too much porli, or raising too many thoroughbreds 
of the present quality and excellence. I will try to touch on both these 
topics. Can anyone name any enterprising line of business, private or 
public, be it in the Wie of improved machinery, or of manufactured arti- 
cles, where the greatest efficiency possible to attain has been reached? 
Perry's fleet, in 1812, was undoubtedly considered magnificent. Naval 
science had been exhausted in its construction, yet a single shot from one 
of our modern battleships would have sunk the combined fleet of Perry 
and Barclay, if they had been placed in a line. Three or four men with 
Gatling guns would have indefinitely defied ihe millions of Persians in 
forcing the pass of Thermopylae. The genius and science of man has 
not only been applied in one, but in every line. Mechanically speaking, 
the hog of fifty or seventy-five years ago was very crude; its engines 
were imperfect, wasting all but a small per cent, of its energy and fuel. 
Still, I have no doubt the razor-back of those days, though it required 
from two to three years to mature him, and he was almost as fleet as the 
swiftest horse, and could clear any rail fence constructed by man, was 
nevertheless pointed to with pride by his owner, who might justly be 
proud, for they were the best the times afforded. The hog of to-day in 
form has almost reached the standard of perfection. Its machinery for 
converting corn into pork is of the latest design; the science of breeding 
knows none better. Can we raise more pork than the world is able to 
consume? I do not think we ever can. While our hogs were the lowest 
in price, there were plenty of our own people, and many more in foreign 
countries, who did not taste pork once a week. Inci'ease your facilities 
for transportation and get the foreigner to lower his tariff, then you will 
not only extend and widen our market, but you will feed the millions of 
Europe, Asia and Africa who practically get along without the hog 
product. I do not think we ever could raise more than the demand would 
consume, but, supposing w^e could, which class of hogs would suffer first? 
Those with the best or those with the poorest machinery? Be it govern- 
ments, corporations, merchants, farmers or hog raisers, it is always a 
question of the survival of the fittest. Those equipped with the best ma- 
chinery will drive the poorer from the field. 

To say that the hog of to-day is no better than the hog of half a cen- 
tury ago is a slur on the ability of hog breeders. It would mean that their 

6— Swine. 



82 

work of the last fifty years was a waste of energy. Hogs have been 
cheap; so has corn. Corn is the principal factor in the product called 
lard. Increase the price of corn and an increase in the price of lard will 
follow. Corn will be 50 cents a bushel again, and it may not be long. As 
soon as corn goes up, lard will follow, reaching its old-time price. It is 
possible the product from cotton seed will permanently depress the price 
of lard to some extent, but it will never drive it from the market. When 
we feed less corn to our improved breeds of swine we will produce more 
lean meat. The well-bred hog will not only make more pounds of pork 
from a bushel of corn, but will also produce more from an acre of blue 
grass and clover. To stop and consider for one moment the advisability 
of going back to the rail-splitter type is absurd. ^We have passed the age 
of razor-backs and Tamworths. They are back numbers. We are in the 
era of improved breeds. 

The improvement in hog breeding has been scientific and is permanent; 
it will progress, not retrograde. The cheapness of hogs the last few years 
has led some of our intelligent type of "I-told-you-so" citizens to cry: 
"You breeders are breeding too fine; you produce too much lard and not 
enough bacon. You will have to go back seventy-five years and try it 
over. Your improved breeds are out of date. We have just what you 
want; we possess the bacon hog in the rail-splitter and his consorts." Ah, 
my friend, we are living in an age of advancement; we take no backward 
steps. If you want more bacon, we have the ideal bacon hog in our 
Poland-Chinas, Berkshires and other improved breeds. If they produce 
too much lard, we will feed less corn, more grass, and produce all the 
bacon you want of a much nicer and sweeter quality than your hog of 
ancient design ever dreamed of. 



GENERAL PRINCIPLES OBSERVED IN FEEDING. 



BY W. A. HART, PORTLAND, IND. 



Tlic nutrients of the feed to which Ave need give especial attention, 
tire protein, an element of nitrogenous formation, carbohydrates, elements 
of sugar or starch formation, and fat. The only proper sense in which 
to study the domestic animal is as a machine calculated for some special 
purpose, and the feed consumed by such animal as crude material to be 
manufactured by such machine into meat, milk or wool. If it were true 
that when you feed the animal a given amount of protein in every case 
a given amount of lean meat would be produced, or if a certain amount of 
fat or carbohydrates were fed, a given quantity of fat would result, but 
little study would be required to make successful feeders of us all. Feed- 



iiig is as much a business proposition as tlie management of a factory or 
railroad, and tLe success or profit that may obtained from feeding is as 
much dependent upon intelligent care and housing, upon intelligent feed- 
ing and upon intelligent and economical production of feeds as is the suc- 
cess of any other business undertaking upon the intelligence of its 
management. 

Experimenting with the feeding of protein, we find that so long as the 
amount of protein fed remains below the requirements of the animal fed 
for any increase of protein there is a corresponding increase of protein 
stored up in the body, but as soon as that limit is reached not only is there 
no increase in the amount stored, but an actual decrease in the amount 
stored. The same is also true of carbohydrates and fat. However, when 
all are fed together, rightly proportioned, a greater per cent, of each is 
stored by the animal. Whether money is made or lost in feeding depends 
entirely upon the relative cost of producing the feed, to the amount of 
meat, milk or wool produced from the feed. 

HOW TO PRODUCE MOST FROM FEED CONSUMED. 

Methods for producing the most from the feed consumed will first be 
discussed. To illustrate: The market demands a hog weighing 200 to 250 
pounds, a beef weighing 1,200 to 1,300 pounds, or a 75-pound lamb. Oiu- 
first impulse would be to select a small or medium type of animal, but 
experiments sliOAV that a very young animal may produce a pound of meat 
to each pound of dry niatter in the food consumed, and that as the animal 
approaches maturity more and more feed is required for each additional 
pound of gain, until, in the case of the four-year-old steer, it takes twelve 
or fourteen times as much feed to make a pound of gain as when the 
same steer was a calf. At maturity gain entirely ceases. Experiments 
further show that the rough animal, whether large or small, often re- 
quires twice as much feed to make the same gain made by the finished 
type of the same age and size, and that in the market, for the reason that 
at slaughter the rough type shows greater waste and a smaller per cent, 
of choicest cuts to the weight of dressed carcass, the coarser type com- 
mands a much less price per pound. Under the most favorable circum- 
stances it requires eighteen pounds of dry matter in the feed per 1,000 
pounds live weight each day for the steer; about two poimds per 100 
pounds live weight of feed as good as middlings each day for the hog, 
and practically in the same proportion to the other farm animals to main- 
tain them with neither gain nor loss. It is only on the excess fed above 
this amount from which any profit may be derived. 

The successful feeder must mature his animal as rapidly as possible 
from birth to market, and sell his beeves at yearlings, weighing 1,200 
pounds; his pigs at six or eight months of age, weighing 200 to 2.50 pounds, 
and l)is Iambs ;it from three to five moiilhs of age, Avoighing from sixty 



84 

to ninety pounds. From the foregoing one can better compreliend why 
he selects 2,500 to 3,000 poinids finislied cattle to raise the 1,200 to 1,300- 
pound baby beef, or the 800 or 900-pound liog to raise the 200 to 250-pound 
pig. Bear in mind, however, that it is only under the most favorable sur- 
roundings that the maintenance ration falls as low as the amount stated. 
Where animals are not properly housed, regularly fed, sufficiently sup- 
plied with water, or otherwise receive improper attention, the mainte- 
nance ration has to be double or triple the amount stated. 

The successful feeder knows also that the dairy cow, properly shel- 
tered, pays an extra profit of about ten cents per day for shelter; that the 
pig requires about one-fourth less feed for the same growth than the pig 
not sheltered and that the same proportion of gain from shelter is shown 
by the other domestic animals. That soaked corn to pigs is worth about 
one-fourth more than corn not soaked; that soaked corn to cattle makes a 
gain of one-fifth more than corn not soaked, but that with pigs following 
the cattle the saving is only about five bushels to each 100 bushels so fed. 
That the mixture in winter of cut clover hay with corn meal for pig feed- 
ing effects a saving of 30 per cent, of grain to amount of gain, and 
materially benefits the health of the pig. That the feeding value of wheat, 
pound for pound, is no greater than of corn. That cooked feed, except 
potatoes, not only makes less gain for feed consumed, but impairs the 
health of the animals. That salt fed daily greatly increases the gain from 
the feed consumed. That the feeding of about two ounces of wood ashes 
or a couple of spoonfuls of bone meal each day to a hog on full ration of 
corn will make the same growth with a fourth less corn. That ground 
corn only shows a saving of 8 per cent, when fed to pigs, which scarcely 
pays for grinding. That ground feed fed wet to pigs shows a gain of 7 
per cent, more than the same feed fed dry. That feed fed to the dam 
Avhile suckling her young gives as much growth on the young as though 
fed direct to the young animals, hence the false economy of not maintain- 
ing the dam on full feed. as soon as practicable after the birth of the off- 
spring. That the self-feeder for lambs requires one-fifth more grain for 
a given amount of gain than when fed in the regular manner. That 
lambs shorn and dipped in hot water will make a rapid gain under con- 
ditions in whicn the unshorn lamb Avill show a loss. . 

That corn not mixed with other grain is the cheapest ration that can 
be fed to thelamb that is intended for the market, and will, pound for 
pound, make as much gain either before or after weaning as the sauTe 
number of pounds of a mixture of oil meal, oats, middlings or of the 
costlier feeds. That corn cut when fully ripe contains very much more 
nutrients than when cut when only glazed as is the custom. 

That two-fifths of the feeding value of the corn crop is in the fodder 
and three-fifths in the ear. That the grasses carry the most nutrients 
when fully matured, and lose from 12i/o to 40 per cent, of nutrients from 
getting wet in curing. The successful feeder not only knows these facts, 



85 

but profits by his knowledge of them. He is constantly on the alert to 
take any advantage he may of the market or of the method of feeding 
to realize the largest profit from the feed consumed. In short, the most 
successful feeder, as I take it, is the man who is able to realize the largest 
profit from the feed used, rather than he who makes a more rapid gain at 
a loss. It is especially important that those engaged either in feeding 
or breeding hogs on a large scale should fully realize that the margin of 
profit in every kind of business of to-day has been reduced to a system 
by which one can only derive a profit by the most economical method of 
feeding, and there is a very large per cent, of the feed necessarily pro- 
duced in producing feed for the hog that must be fed to other farm ani- 
mals to realize a profit from its production. Most of us, in some degree, 
realize the advantage of having a properly balanced ration for the farm 
animal and of having a succulent feed for him as nearly as possible during 
the entire year. It is on this line, especially, that I regard the result of 
my experiments of especial value to the general public. 

Of the hundreds of breeders of shorthorns of their day, the names 
of those, other than Mr. Bates and Mr. Cruikshank, have nearly all been 
forgotten. Of the thousands of breeders of live stock to-day, the names 
of those as deserving in their line as were Mr. Bates and Mr. Cruikshank 
in theirs, will, in future ages for the same reasons, be held in that same 
high esteem. Few fully realize the advantage of selecting for the feed 
lot animals from the large, finished, properly developed parentage, rather 
than from the little, gouty, dyspeptic, misshapen kind. It is discreditable 
to be a breeder of blooded stock without earnest effort to produce the best, 
and equally the height of folly to attempt to produce the best without 
resorting to the kinds of feed and care by which this result can only be 
attained. 

SUCCULENT WINTER FEEDS. 

In the cold climate of the northern States, one can not rely upon pas- 
ture to furnish the necessary amount of succulent feed for the domestic 
animals during the long winter and spring. While the silo may supply 
this need for some of the domestic animals, the only crop that my experi- 
ments have shown perfectly adapted to this purpose, for the hog, is the 
beet crop. For this crop one must select rich soil, containing plenty of 
humus, that is well drained with deep tile drain. Plow very deep, as early 
as possible in the spring, harrow the ground every few days until the 
latter part of May or first of June. This should make a perfect seed 
bed, free from weeds. About this date, the temperature will be such that 
seed will come up very soon after planting. Drill the seed very thick in 
the row, with some good standard make of garden seed drill that presses 
the fine dirt to the seed, as the beet seed otherwise germinates slowly. 
Let the rows be about twenty-eight inches apart, that the beets may be 
cultivated with the ordinary small shoveled two-horse cultivator. When 



86 

the beets are about five or six inches high, thin to a beet every six inches 
in the row. Late planting, care in selecting, the variety grown and grow- 
ing the beets thick in the row, prevents them from being so large and 
woody. Some variety of sugar beet or the improved, long, red mangels 
are preferable. The mangels produce a much larger crop and are much 
easier harvested but are not quite so rich in nutrients. Late in the fall 
harvest the crop and store it either in long pits or in a root cellar for use 
during the winter and spring. If stored in a long pit, every five or six 
feet along the top of the ridge of beets place a small bunch of straw. Set 
a tile upon end on each pile of straw, so placed to give the pile of beets 
ventilation to prevent heating. Cover the beets with dii-t, using no sti-aw 
next to the beets except as mentioned above. From twenty to fifty tons 
of beets can readily be produced to each acre so cultivated at a cost of 
from fifty cents to one dollar per ton, harvested. The beets are simply 
thrown whole, without cooking, to the hog and are eaten with great relish. 

TANKAGE AS A SUBSTITUTE FOR MILK. 

Especially with young pigs one finds some feed of great advantage 
that is rich in all the nutrients required, that is easily digested and espe- 
cially palatable. Slops from the best hotels and restaurants may be valu- 
able, but ai"e usually not accessible to but few and require too much time 
and labor to gather and feed fresh. Whole milk, fresh, is too valuable 
for this purpose. Skimmed milk or butter milk can seldom be had by the 
feeder without too much expense or loss of time and labor in getting them 
from the creamery. The same objection may be urged against meat 
scraps from the butcher shops or fisli markets. Besides, one is almost 
certain to occasionally get a bad batch of these feeds that will greatly 
derange the digestion of the animal. 

A year's experience with feeding tankage shows it to l>e an ideal feed 
for this purpose. Blood, lungs, etc., are cooked together in large tanks at 
the large packing houses. The fat is drawn off and the residue dried and 
ground for hog feed. It costs about $23 per ton, laid down at home, and 
contains about double the protein found in oil meal, and is a A^ery much 
better feed for pigs. It seems to be a perfect substitute for milk. A 
pound of the tankage, costing less than a cent and a quarter, having a 
feeding value equivalent to about three gallons of skimmed milk, for 
pigs. A mixture of thirty pounds of corn to ten jiounds each of wheat 
middlings and tankage makes a very well balanced ration for pigs up to 
four months of age. A very good ration for older pigs or hogs may be 
made by reducing the middlings and tankage fully half in proportion to 
amount of corn. Tankage dissolves almost instantly when put in water. 
It should be fed in slop. Pigs fed upon tankage show gi-eat muscular and 
bone developments, have ravenous appetites, and are especially free from 
gout and rheumatic troubles. It apparently outclasses milk in these par- 



87 

ticulars. Tankage is so dry that there is no danger from worms or from 
decomposition, and has been so thoroughly coolied that one takes no risk 
of contracting disease in his herd from feeding it. 

OLD METHODS (JONTRASTED WITH NEW METHODS OF FEEDING. 

It is of especial interest to note the evolution of our method of feeding. 
The tendency of our time is to eliminate the smaller man. Some look 
longingly to the past, others confidently to the present and future with 
perfect faith that in every ease a more useful man will spring up in his 
stead. One capable of giving more of peace and more of plenty to himself 
and to mankind generally. But a few centuries ago the best stock raisers 
of their day depended wholly upon pasture, without shelter for their stock, 
not only in summer but throughout the entire year. If the season was 
such that their stock could find sufficient feed to sustain life, all was well; 
if thej^ died from starvation, it was simply "an act of God." This class 
of feeders have been crowded out, and in their stead we have those who 
prepare not only an abundance of feed, but also the best of shelter for 
their flocks and herds throughout the entire winter. To the feeder of little 
more than a generation ago this would have seemed the end of perfection 
in feeding; to-day we clamor for something yet better than we have. The 
feeder of to-day has better pasture grasses than were enjoyed in any 
preceding generation, yet he notes that even with these, there are seasons 
of ripening and of drought in which they fail to furnish the best of feed 
for his stock. While soiling crops, in a degree, may tide him over at these 
times, yet so much labor is required to cut and feed them, that the margin 
of profit is materially reduced, beside most soiling crops are not suflSciently 
succulent to be the most satisfactory feed, especially for pigs and lambs. 
The need of to-day is a plant that can be groAvn on almost any kind of 
soil, that produces a rank growth of succulent feed, especially in dry 
weather, that can be planted at any time of the year, that can be planted 
on any tract of land, for the time, not occupied by other crops, and thus 
be made to not only shade and conserve the fertility of the soil, but also 
to furnish a thick growth of succulent pasture greatly relished by all farm 
animals. 

DWARF ESSEX RAPE AS A FORAGE CROP. 

Largely through the efforts of our worthy secretary of agriculture 
the attention of feeders has been called to such a plant. It is the Dwarf 
Essex Rape plant. Only four or five years ago but a few acres of rape 
were grown in the United States; to-day we grow millions of acres, yet 
many farmers do not know wiiat it is, and of those who do raise it but 
few conceive its many possibilities. Its possibilities are due to its rapid 
groAvth. to its palatabi]itj% to the fact tliat it will grow well on land with 
almost any. manner of preparation and for the reason that it matures a 



great quantity of feed planted long after the season has passed for plant- 
ing any other feed crop. It resembles cabbage, except that it fails to 
head. The seed resembles the cabbage seed. This crop grows especially 
well in dry weather on our heavy, cold soils, that will not mature corn. 
The land for early spring pasture should be plowed as early as possible 
and harrowed until a fine compact seed bed is made. Sow from three to 
five pounds of the seed to the acre with some liind of broadcast grass-seed 
sower, and cover with a light drag, or by dragging brush over the land. 
Five pounds of seed per acre should be used where weeds are liable to 
spring up. Rape sown in early spiing will be ready for pasture when 
from eight to twelve inches high, which should be in about six to eight 
weeks after sowing. It will produce luxuriant pasture, sown at any time 
from early spring until late in August, in this climate. Rape sown in hot 
weather may be readj"^ for pasture within a month after sowing. Rape 
sown in the corn in advance of the cultivator at the time of laying the 
corn by maj'' produce from ten to twenty dollars worth of feed per acre 
for lambs without interfering in the least with the corn crop. 

Lambs may be pastured in the corn long before it is ripe without in- 
jury to the corn. It has an equal value sown as a catch crop in oats or 
wheat stubble after the crop has been harvested. The stubble land should 
be sufficiently prepared with a disc harrow, to make a good seed bed. 
Rape furnishes succulent pasture, relished by all domestic animals from 
May until steady cold weather sets in for the winter. 

When our pasture grasses are dry and parched, and fail to collect 
moisture from the atmosphere, heavy dew is found on the rape plant. 
It is of the cabbage family and is as easily gotten out of the soil as is the 
cabbage. This crop will readily make five hundred pounds or more of 
meat per acre. An acre of rape furnishes fully as much pasture as four 
or five acres of oiu* pasture grasses, and is much more relished by the 
stock. Experiments show that stock will put on 50 per cent, more gain 
in a given time pastured on rape than on the best of our pasture grasses, 
but when allowed to feed upon rape and grasses, they show a better gain 
than when feeding upon rape alone. Rape occasionally bloats some of 
the domestic animals, but hogs do not bloat from feeding upon it. 



The requirements of to-day are beautiful symmetry and early ma- 
turity. M'e often find farmers, and even breeders, who mate a very fine> 
small-boned animal with one of exactly opposite characteristics, expecting 
to produce a medium hog of uniform appearance. Disappointment awaits 
them. The more diverse the ancestry, the more diverse will be the off- 
spring. The only way to secure increased size, without the sacrifice of 
neatness, is by constant graduation. 



89 



MANUFACTURING HOGS. 



BY WILLIAM JACK, MARTINSBUEGH, IND. 



Indiana is supposed to have about three milliou head of hogs on foot. 
In raising and marljeting them four things are necessary to malie the 
worli profitable: First, the right kind of stocli; second, being prepared 
to take care of them; third, knowing how, and fourth, doing it. The latter 
is the one that is most commonly lacking. The average hog raiser guesses 
at the best way. and then guesses whether or not it pays him. 

What I shall give will be as I have found it by actually weighing hogs 
and feed so far as it was possible, and making estimate of what else that 
could be reached in no other more exact way. The same kind of experi- 
ment with different kinds of hogs may make the difference between profit 
and loss. The profitable hog is the quick maturing one, and the right way 
is to push from start to finish and put on the market at once. The profit- 
able size to make them varies Avith the dift'erent breeds. With the Po- 
lands it is reached at about 170 pounds, and in age from six to eight 
months. Our experience shoAvs that a pig from the time it is weaned until 
it reaches about 170 pounds will make a gain of twenty-six to thirty-one 
pounds of flesh to the 100 pounds of grain feed eaten. After that weight 
is reached it takes more feed to make a pound of pork. Three hundred 
and fifty pounds of shipstuff and six bushels of corn will make one pig 
weigh 170 pounds, including the feed that dam eats in a year. One sow 
with two litters a year, say fifteen pigs, which is a fair average, will eat 
4,250 pounds of shipstuff, at say .$14 per ton, $29.75; ninety bushels of corn 
at thirty-three cents per pushel, .$29.70; a total of about $G0. 

The pigs weighing 170, equal 2,550, at $4.00 per hundred, would sell 
for $102. Taking out $60 it leaves $42. If the droppings are not wasted, 
they are worth about $30 for fertilizer. 

Fourteen shoats, weighing 1,426 pounds, an average of 102 pounds 
each, were put in a fairly warm house on a floor January 1. Previously 
they had range and were fed shipstuff" and corn. On .January 16 they 
weighed 1,737 pounds, eating nineteen bushels of corn in sixteen days, 
and making a gain of 311 pounds. This was sixteen pounds of gain to one 
bushel of corn. February 9 they weighed 2,110 pounds, eating thirty-four 
bushels of corn in twenty-four days, gaining 373 pounds. This was eleven 
pounds to one bushel of corn. March 10 they weighed 2,370 pounds, eating 
29 bushels in twenty-seven days, gaining 2G0 pounds. This was nine 
pounds of gain to one bushel of corn. They were then put on the market, 
this being sixtj'-nine days in confinement. The hogs showed signs of 
weakness in legs two or three weeks before the end. They were provided 
with plenty of water, a good bed and fed nothing but corn. In December, 



90 

1897, I weighed sixty-one sboats that averaged sixty-seven pounds; they 
were fed shipstiiff and soalied shelled corn. In nineteen days they had 
eaten forty-one pounds of shlpstufC and 36 pounds of corn each, and 
gained twenty-six pounds. In thirty-seven days they ate on an average 
three bushels of corn and 110 pounds of shipstuff, and gained sixty-nine 
pounds. This brought them to 1G2 pounds and they were marketed. They 
had the range of a field and large woods, with house to sleep in. They 
showed no signs of weakness. We breed our sows in May and June for 
fall litters; December and January for spring littters. This brings the 
pigs in September, October, March and April. Young sows are bred so 
that they will farrow about the time they ai'e one year old. We try to have 
the sows in good healthy condition by feeding shipstuff and running on 
some kind of pasture, clover preferred. A few days before the arrival 
of the pigs we put the soav to herself with a comfortable bed, not too 
much straw. After farrowing, give only water to drink for twenty-four 
liours, no feed at all. Then feed sparingly of bran or shipstuff for three 
weeks when the sow may be eating a full feed. Provide a shallow trough 
out of the reach of the dam where the pigs may eat shorts wet with milk 
or water. A little corn may l)e fed the sows at the end of four weeks. 
The pigs may have corn by this time, or corn meal which is better. The 
pigs should follow the sow on nice days. They need exercise and sunshine. 
Make sure they are free of lice. See to the sow before the pigs come; 
keep the bed dry, but not dusty. Give the sow plenty of range. The first 
three weeks is the critical time with the pigs; they are lil^ely to become 
fat and take the thumps. Exercise is the best medicine. Regular and 
moderate feeding will help to keep down the scours, which is iisually 
caused by letting the pigs or dam get real hungry and then overfeeding 
or allowing the bed to get damp. A teaspoon of copperas dissolved in 
the dam's feed is a good remedy. Wean at seven to ten weeks of age by 
taking the sow away from the pigs; never pen them when they can be 
managed without. Feed three times a day for a while, as the pigs get 
older they can eat coarser feed, but continue the mill feed of some kind 
till nearly ready for the market, increasing the corn in px'oportion to the 
mill feed as the end approaches. The idea of turning pigs on grass to 
grow without feeding grain feed is all wrong, but pigs will do best when 
they have pasture to run on. Clover hay, or better still, the leaves that 
shatter off is good to feed in the winter. They will pick it in the fashion 
of a sheep, or it may be mixed with ground feed. Ashes with one-fourth 
salt mixed and kept dry in their reach is almost indispensable. Charcoal 
and lime will also be eaten. Small lots running together will do best, 
especially if they are of different sizes. Hogs properly fed will not root. 
When you see them rooting it is a good warning that your part is neg- 
lected. Don't feed too long. The profit is in small hogs. Better sell 500 
pounds in three hogs at a profit than the same amount in two at a loss. 
Going back to the brood sow, after she is away fi-om the pigs put her in 



91 

shape and breed again. Two litters a year is more profitable when we 
consider the cost of l^eeplng the sow six months in idleness. In selecting 
a brood sow select one large in chest, fairly long in body, with good action 
and quiet disposition, one that is from a profitable family and a good 
sncliler. When one has proven good qualities don't discard her on 
account of age; the strongest pigs come from fully matured parents, and 
if properly treated they will not get roguish with age nor too fat for 
breeding. The herd boar may be more bulky, but with a tendency to take 
on flesh. 

In selecting stock see that they are up near the standard, especially in 
size, and don't breed an animal simply because it is pedigreed stock. 
Select one that has individual merit. Hog houses need not be expensive, 
but sutHcient to keep dry and warm. The feed is the costly part of hog 
raising, and the more comfortable the house is and the better trough 
and feeding places that are provided the greater our success will be. 
A good trough is made in the ordinary V-shape pattern. Nail strips across 
or lengthwise of trough to keep pigs out of same. Different size pigs 
need different size troughs. 



WHY i>o lions aiYv sick? 



BY E. H. COLLINS, CARMEL, IND, 



I visited a large dairy at Greenwood recently and in walking into the 
stables could hardly make myself feel that it was used every day to milk 
in. It was thoroughly cleaned and coated with slacked lime. It appeared 
more like a sprinkle of snow had fallen on a clean place. 

I said to myself that if we could only give our hogs and poultry the 
same care we should have no cholera. 

We have some farmers who think that nothing is known about liog 
cholera germs. Of late years even a famous breeder claimed that a hog 
dead of cholera is worth fifty dollars to bury and take up after a while 
to feed to the herd. He claimed that the burial gave llie poison an 
attenuated vitality which acted like vaccination. The strangest part of it 
was that an intelligent man (not, however, a scholar) should insist on 
such a statement when he had the best authorities in voluminous records 
against the practice. The result of this foolish fad was that after a few 
years the cholera came along and nearly all his fine herd died. This 
wasn't so bad, if he had been the only one who suffered. 

In spite of numerous similar examples of misdirected enthusiasm, we 
have yet with us lots of "sure cure" doctors and they give numerous 
references of deceived or dishonest patrons. 



92 

One of these "sure cures" is quite popular now with many and the 
advertiser claims that if you will buy a "farm right" to use the remedy 
for ten dollars, he will give you a receipt that will render the pigs unborn 
immune. This is contrary to all scientific teaching on contagious diseases. 
The mother does not bear a child that is immune, and in extensive experi- 
ments it is linown that an attack of cholera, with swine, causes immunity 
only for a few years at best with the animal itself, and that it does not 
have the power to give immunity to the pigs. With this as with a number 
of humbug remedies there are many isolated cases where there was ap- 
parent relief, and everything that will bear it is accredited to the excel- 
lence of the remedy. If cholera in the human family passes through 
a community it does not kill all. Probably four-fifths will escape. They 
have natural immune. So with hog cholera and especially is this true of 
certain less fatal attacks. 

The quack and the untrained empiricist notice these times of apparent 
immunity or less fatality, and credit it to some fancied remedy, often one 
that has long had a sort of superstitious jugglery associated with it, and 
thoy actually mislead some that have influence. 

Yet we hear them derisively answer, "Have you ever tried it?" If 
many people would try it at ten dollars a farm it would make a man some 
money before the bottom fell out, which is sure to happen. Suppose you 
ask me to try growing an onion from an acorn, it is surely not necessary 
to try it. So all science has taught just as clearly that hogs dead of 
cholera are a deadly poison to well ones and also that the mother can not 
give immunity to unborn offspring. We don't have to try it. Those ques- 
tions have been worked out for us just as certainly as have problems of 
astronomy that tell the coming eclipse to the second. 

I write at some length on lliis to call a halt in expensive testing every 
new fad that is jumped up. 

If any one wants to experiment, let liim do so, and then let us wait till 
lie allows his "sure cure" to be examined by those who know something 
about it. 

If there is anything in it, an examination will help him. And if he 
proves that he has a valuable remedy he can get any jnice he can hold 
his breath long enough to name. 

One thing is sure, that hog cholera and swine plague are both caused 
by bacteria. And that no animal can have these diseases without it aris- 
ing from those causes. It is not so sure that the hog cholera microbe is 
not identical with the typhoid fever germ in man. 

We have the enemy discovered and surrounded, but he is intrenched, 
so that we can not kill him. Perhaps the best that can be done at present 
is to protect as much as possible from his raids, from his hiding place 
in the soil or upon some animal in our herds. 

The microbe of these two swine diseases is carried about on the litter 



93 

aud dust, by wind and animals, till it is common to find some of tlie gernis 
in the systems of almost every individual where the disease prevails. 

It is well known that a 5 per cent solution of lime or carbolic acid will 
kill these germs. Formalin is also a deadly enemy. 

If we can't keep our herds in a close barn, we can do many things 
that are equally helpful as far as they go. We can separate all ailing 
hogs. We can burn all dead ones. We can feed a fairly well balanced 
ration. It is also very helpful to allow hogs access to plenty of ashes 
and charcoal. Theodore Louis burns cobs by digging a hole in the ground 
live feet across at the top and tapering to one foot at the depth of five 
feet. You start a fire in the bottom aud slowly fill with cobs till the whole 
mass is getting hot. Then cover with a tight cover and leave a day or two 
and it will be a mass of charcoal. He then recommends the following 
mixture: Take six bushels of this cob-charcoal, or three bushels of 
common charcoal, eight pounds of salt, two quarts of air-slaked lime, one 
bushel of v/ood ashes. Break the charcoal with a shovel and thoroughly 
mix. Then take one and one-fourth pounds of copperas and dissolve in 
hot water aud sprinkle over the entire mass and mix carefully. Place 
this mixture in a self-feeder. 

Many readers are familiar with Professor Henry's experiments in 
feeding ashes to hogs. Here is one table of great interest: 




When 

Ashes Were 

Fed. 



When^ 

Neither Was 

Fed. 



Cornnieal required to produce 100 pounds of gain, 
in pounds .... 

Average breaking strength of thigh bones, pounds 

Average ash in thigh bone, grams 



491 
581 
150 



629 
301 
107 



By the table we learn that feeding bone meal or hard wood ashes to 
pigs otherwise confined to a corn-meal diet effected a saving in feed of 
23 per cent. And we also learn that the strength of the thigh bone was 
just about double that of pigs not allowed bone meal or ashes. It was 
also found that when the bones were burned, those of the pigs fed ashes 
contained 50 per cent, more lime ash than the others. 

It is evident that it will not do to confine any kind of stock and feed 
on corn alone for a great length of time. 

Some good farmers are feeding on piles of wood ashes. After a few 
rains they will eat on ashes well. Thus they get a little lime in the 
mouth which will likely kill any microbes of disease that are entering the 
system. The stomach content being acid will prevent the lime from 
having much destroying efl:ect in the intestine. It may, however, furnish 
lime for the bony framework of the animal. 



94 

We can give our pigs comfortable quarters and clean beds. Some 
recommend in case of sows in little houses to themselves, we should move 
the house often. We can also clean the troughs and purify them with 
lime. The trough may be moved about and sometimes an old one burned. 
I despise an old sour trough and treat it as I treat an old slop bucliet— 
burn it. I do not thinlc men are careful enough to change about often 
when feeding on the ground. They feed in one place till it is sour and 
stinking. 

Wallows are dangerous things. A hog does not need one if he have 
shade. But since swine do not sweat they must have shade or mud. 
The wallow may be made safe by pouring a gill of carbolic acid on top 
every day. This is also good (o liill lice as the oil will tioat and cover 
the animal as he lies in it. 

All causes that enfeeble tlie vitality, pave the way for disease. Breed- 
ing gilts too young; inbreeding; stunting; starvation, of pai'ents or pigs; 
a corn diet, or a sudden change from short pasture or from a hungry trip 
on the cars to flush feeding. Also exposure to severe weather or sleeping 
piled up in wet sti'aw from which they come out smoking. All these 
artificial, unsanitary conditions tend to prostrate the vitality and open the 
door for disease. 

Some of the most inexpensive feeds with which to give the hog a 
natural diet are clover pasture in summer, and a chance to follow cattle in 
winter. For pigs especially, many use roots in winter or bran. Artichokes 
and boiled potatoes are very much enjoyed. Silage is sometimes fed. 
Perhaps the cheapest boughten food to balance corn at present is tankage. 
This is a nitrogenous waste at the groat slaughter houses, and sells at 
about $23 a ton, with freight extra. 



SWINE A SPECIALTY. 



BY H. Ij. NOWLTN, GUILFORD, IND. 



It is not necessary that a man maldng a business of the swine industry 
shall be a breeder of swine for breeding purposes. He may breed for the 
feed lot and be a specialist, and what is said in this article is intended 
to be as applicable to one as the other. 

The most important fact in determining the success of this enterprise 
is the adaptability of the manager to the business. His qualifications 
miist be sucli that he is able to select the most suitable location and 
arrange pastures and lots so that the work in caring for the stock will 
be reduced to the minimum. He must be able to select the breed that will 
yield liim the most profit, and the most profitable individuals of this breed. 



95 

This means that the business must be studied from various staudpoints. 
It means that the manager must spend much time among his swine; 
that he must know each individual animal and its needs, that he must 
know just what form of animal will produce the most pounds of meat 
with the least feed, or, in other Avords, he must be a good judge of a 
perfect hog. If he has these qualiflcatious he will likely be a successful 
feeder or breeder, but if he stops here his labor is in vain because he must 
know where to find the best marlvct and how to successfully reach that 
market. It is also necessary to know just what style animal will bring 
the best price according to time, and feed necessary to fit the animal. 

At present no otlier person can malve as much of a success feeding 
hogs for market as the man who makes his hogs weigh 200 pounds in the 
shortest time with the least feed, and the short time witli proper care are 
two veiy essenlial points, because it must be remembered tliat it takes 
a certain pai't of tlie feed given an animal 1o sustain what is already 
there, and the gain in weight is made by what is fed in excess of what is 
required for maintenance. This is a fact too often overlooked. .Tust try 
an experiment on two pigs by feeding one enough to keep him at his 
present weiglit, and give another one all he will eat, and you will be sur- 
prised what a small difference it takes in feed to make a profit or a loss. 

The location of the farm must be such that it is at least reasonably 
easy of access to market and must lie so that it is either naturally well 
drained or easily artificially drained, and should never lie close to a small 
stream coming through other men's farms. Swine should never be al- 
lowed to drink surface water. This may seem to be putting it a little' 
strong, and it is something that can not be absolutely controlled, but it is 
necessary to do the best possible to avoid it. If hogs are allowed to 
wallow in the water and mud, their wallows very soon become disease 
breeders, and if hogs have access to a stream coming through another 
man's farm and his hogs get diseased your hogs are almost bound to. 
Shade is necessary, but wallows are not, and the best shade is not made 
by trees, but by setting posts in the ground and covering over with a 
little straw or old hay. Do not put on too much covering or it will hold 
water too long after a rain, but put on just sufficient to make shade 
(about six or eight inches deep). These shades should be at least twenty 
feet square and five feet high and no sides of any description, so that the 
air can circulate freely. 

If a permanent feeding place is desired it can be a house with a 
number of pens in it in which to feed, and lanes leading from these to 
small lots in which the hogs run, and where there should be other houses 
for sleeping quarters, as sleeping and eating quarters should not be in 
the same building. If it is convenient to change locations it is certainly 
desirable, and while it is not so convenient a way to feed, it is, in many 
respects, preferable to a permanent place. When the latter plan is used 



96 

portable houses can be used, and there are various styles of these, many 
of which are good and easily moved from place to place. While portable 
houses are necessarily small, they are large enough, because not so many 
hogs can be kept in one lot, and they always do better with a few in a lot 
than with a great number (ten should be the limit). 

All pens and feeding places must be kept clean and neat as possible. 
Swine are not dirty animals if given an opportunity to keep clean. Sleep- 
ing and eating quarters must be disinfected at least once a week for best 
results, and while disinfecting pens, etc., use some disinfectant that will 
kill lice and not injure the hogs, and sprinkle them good. It is wonderful 
how many millions of lice are fed to maturity every year. 

Every man must make his own selection of breed. He will make the 
best success with his favorite breed, although some other may have 
advantages over it. Whatever breed it is, let it be a pure breed. There 
are no cross-bred swine that are as good, or at least any better, than one 
of the pure breeds used in making the cross, and invariably if these cross- 
bred animals are used for breeders, each generation will be inferior to 
its predecessor unless crossed with a full-blood, and if continually crossed 
with a full-blood you are continually coming nearer the type of the full- 
blood. Then, why not keep the full-blood from the start? Or, if it is 
necessary to keep the animals with only one cross to get the results 
desired, then it will be necessary to buy all the breeding animals used, 
which makes it much more expensive than x-aising full-bloods and buying 
only males. Then, the best plan, certainly, is to select the breed best 
suited to your location and ideas of a perfect hog and the one on which 
you can put the maximum number of pounds with the minimum feed, and 
stay with the same breed all the time. This answers for breeders as well 
as feeders, because the aim that should always be kept in view is to fill 
the pork barrel as cheaply as possible. 

For swine to do their best it is necessary that they have a variety 
of feed. Milk is undoubtedly the best food for hogs of all ages, but it is 
not usually possible to' get a sufficient supply of this. Middlings make a 
fairly good substitute but are frequently too high to be fed with profit. 
Soy beans, cow peas, etc., will surely answer the purpose, and from ex- 
periments these can be successfully raised at small cost. Artichokes and 
mangel wurtzels furnish good and cheap green feed for winter, and clover 
can not be improved for summer pasture. Pasture in summer and green 
feed of some variety in winter are absolutely necessary for the best suc- 
cess, and a variety is desirable at all seasons. 

Swine should have access to water for drinking purposes at all times. 
Drinking fountains are all right if kept clean and sweet, but if a good 
spring is accessible it is preferable if properly prepared. To do this re- 
quires that the spring be so enclosed that the hogs do not have access to 
it, and the water should be piped to a trough so arranged that they can 



97 

drink out of it but can not get into it. From this trough there must be 
a waste pipe leading to a tile drain or sinli, so no mud hole will be made 
at the watering place. 

Many of the items mentioned may seem of little or no importance and 
it may seem that there are lots of details, but the man who makes a suc- 
cess with swine must look after the little things if he succeeds. 



THE HOG AND ITS MANAGEMENT. 



BY MONROE CRUMRINE, SOMERSET, IND. 



The hog is a native of the eastern continent and has been known 
from e.arly times. The domestic hog is believed by naturalists to be 
derived from the wild boar, although what nation first domesticated it 
is not known . 

The wild hog was nearly omnivorous in its appetite and was ferocious 
when attacked. The ancients surely were acquainted with its uses. We 
learn from sacred history that the flesh of the swine was forbidden as 
food by the Levitical law. This prohibition was probably due to some 
dietetical reason, also the a^uimal not being a cloven footed ruminant. 
There were no wild hogs found on the western continent at the time of its 
discovery. Hogs were brought from all other countries sending emi- 
grants to the New World, so that it was not long until hogs became so 
numerous that they bred in the woods and became wild. The greatest va- 
riety came from England. Each district or county in England succeeded 
in producing a distinct variety. This was brought about by crossing with 
breeds from other nations, especially China, and each variety took its 
name from the section of country reared in. Likewise intelligent 
Americans haA'e in recent times succeeded in producing some distinct 
breeds that possess superior qualities. 

The chief characteristics of the old English stock were coarse, rough 
hair, long legs and body, narrow back, flat sides, long nose and large, 
thick ears. 

The farmer should choose the breed that possesses large bone and 
frame, straight and broad back, round sides, short head, heavy jowls, 
smooth, straight hair, square hams, and rather small, thin ears. The best 
results are obtained by breeding from unrelated stock. It is better to 
cross the breeds rather than to breed in and in. Do not sacrifice size in 
any instance to get fineness, because such stock are too slow to grow, and 
therefore will not be so profitable. 

Another point I wish to speak of regarding breeding is the selection of 

7~Swine. 



98 

slock :)s to SOX. 1 pi'csvniie that most farmei's have only grades ou Ihciv 
rarius. And thoy uro not objectionable if they possess good qualities. 
Grades are more preferable for dams than for sires, for the grade sows 
usually have larger litters than fine stock, and pigs generally take after 
the sire in form and structure and the dam determines the other qualities. 
You vt^ill discover this natural law by carefully observing the progeny 
of animals. By having a good sire better feeders will be the result, and 
it is the quickest way of improving stock. Select the best females out of 
the herd for dams, thereby saving the expense of paying fancy prices 
for them. 

The swine, like all other domestic- animals, are subject to disease, and 
the disease of the swine can, in a great measure, be prevented, mitigated 
and eliminated, as well as the diseases of other kinds of flesh. While car- 
ing for hogs, the old maxim, "An oimce of prevention is worth a pound of 
cure," should be heeded, especially in those districts where there is a ten- 
dency to some inflammatory disease. Our favorite remedy is the infusion 
of peach leaves. If the leaves are not procurable use the twig« or the 
bark of the roots; they possess the same medical properties and will have 
the same effect. Our plan is to dry some leaves in the fall so that we may 
have them for winter use in case of necessity. We have found the peach 
leaf tea beneficial in loss of appetite, vomiting, torpidity of the liver, 
inactivity of the kidneys, diarrhea, costiveness, etc. 

Diarrhea is sometimes caused by biliousness or the presence of too 
much bile; this is known by the excrement being thin and of a greenish, 
yellow color. The same remedy is indicated. It will remove the un- 
natural tendency of the liver, so that it can perform its functions. When 
there is indigestion and loss of appetite, accompanied with vomiting, the 
stomach has become foul. This is usually caused by the absence of bile 
in the alimentary canal, the food not being moist enough to pass away 
from the stomach as nature demands. The above mentioned remedy will 
correct all the derangements of this kind. When diarrhea Is not depen- 
dent on the biliai-y secretions, then nature demands an astringent tonic. 
A decoction of strong tea of blackberry roots, or the inner bark of white 
oak, or the two combined is indicated. The dose is one-half teacupful of 
the tea in slop at each meal for a groxyn hog. When suckling pigs are 
not thriving well and they require a restorative they must receive the 
remedial agent through their dam. A good condition powder is made as 
follows: 

Blood-root • 1 oz. 

Sassafras 3 oz. 

Licorice root 3 oz. 

Gentian 1 oz. 

Ginger 2 oz. 

Fenugreek seed 4 oz. 

Senna 2 oz. 



Of) 

IOjK'Ii (incly jxtwdon-d mihI inixcd. 'I'lu; dose Is one (t';is[>ooiil"ul in sloj> 
or wii(cr, lliickenc'd with Iir:in. 'I'liesc powders will lone and stimulate 
all the functions, aid the recuperative powers of nature', purify the blood 
aud increase the mammary supply. 

We have very little faith in any of the so-called hog cholera remedies, 
and liave uo suggestions to make along this line. 

I would say that success in hog raising and fattening does not depend 
solely on the judicious management of any one part of swine husbandry, 
but is due to foresight, proper care and judicious management of all 
parts. 



1MM]PAHIN(1 ir<)(JS KOU THK SH(>W 1MN(!. 



T!Y I. N. UARKER, THORNTOWN, IND. 



The first requisite in preparing hogs for the show ring is to be sure 
we have the right kind of breeding stock. Then arrange to have the fall 
litters come as near the last days of September or first days of October as 
possible. And the spring litters last of. March or first ten days of April. 
By doing this we have the fall litters just the right age to select our show 
stuff for class "over six mouths and under one year," and the spring 
litters will be the right age to select show pigs for class "under six 
montlis." 

While the dam that is carrying these litters before birth should not be 
fed highly on corn, as corn is too heating and has not sufficient bone and 
muscle elements in it to produce the strongest and best pigs, feed her on 
quite a variety of feed, sucli as mill feed made into a thick slop, together 
with a very moderate amount of corn, sugar beets, very early cut, sweet 
clover hay, ground oats, green rye, aud also charcoal, ashes and salt once 
or twice per week. The above I consider the first preparation. But never 
neglecting to give the brood sows roomy lots, permitting plenty of exer- 
cise. Good comfortable houses for each sow separate from other hogs is 
a necessary preparation for farrowing; and when the little porkers put in 
an appearance extra care is necessary to save as near all the pigs as 
possible. 

Feed the sow very sparingly for several days before farrowing and 
also for the first ten days after farrowing, so as to keep down fever. 
When these precautions are taken, the pigs will seldom be troubled very 
severely with scours. 

By the time tlie pigs are three or four weeks old they should be eating 
quite freely in small pens near the dam, but so arranged that she can not 
rob them. If given such an opportunity they will learn to drink milk by 



100 

the time they are three weeks old, especially when it is placed in very 
shallow troughs. 

As they advance in age they should have all they will eat up clean 
and no more, and this should be given three times per day, and if in hot 
weather, they should always be fed in the shade, being careful that 
neither pigs nor dam are fed too much corn. Sweet skimmilk with wheat 
shorts and ground oats, Avith a small amount of corn meal together with 
about one handful of oil cake meal to two gallons of slop, fed as thick as 
it will cover, is our ideal feed in preparing pigs and hogs for the show 
ring. 

It is surprising how much charcoal, ashes and salt hogs will eat when 
they are being highly fed, and this should never be neglected; and a 
roomy, grassy lot for them is also a necessity, as well as plenty of pure 
water. 

But there are other things to look after in preparing hogs for the show 
ring besides what I have mentioned. 

Their sleeping places should be kept as clean as possible and disin- 
fected twice each week. Keep the stock free from lice by free applications 
of crude oil as often as necessary. Keep them tame and gentle by going 
amongst them and being very familiar Avith them, so they will not be 
nervous and wild when driven out into the show ring. When pigs have 
been bred right, and prepared as above recommended, they will grow to 
very large size and have plenty of style or finish. When you drive out in 
the show ring have them clean and in as attractive form as possible, 
and you are in good shape to win a liberal share of the prizes. 



SHAPING STOCK FOR THE SHOW RING. 



BY JOHN G GARTEN, BURNEY, IND. 



The most important point connected with success is in having and 
keeping a good breeding herd. You should select your breeding animals 
from stock that has as many noted ancestors as possible, as the best do 
not always produce show animals. Proper care of the sire and dam is 
laying the foundation of success with the pigs. The sire should not be 
run down. He should be fed liberally but not so that he will become 
sluggish. I find ground oats and shorts the best ration for a breeding 
boar, with a little corn and plenty of shade and water. To raise a show 
pig, the mother should be well matured, she should be fed so as to give 
plenty of inilk at farrowing time; then she should be fed sparingly, 
gradually increasing her ration until she gets about what she will eat 
up clean. 



101 

The first month of a pig's life I find to be the most critical. To 
prevent scour do not overfeed, and if you do not want to show bobtail 
pigs the bedding should be changed twice a week at least. As soon as 
the pigs show signs of eating, a place should be fixed so that they can be 
fed to themselves. I feed ground oats and shipstuff and bran, as it pro- 
duces bone, which I thinii is most essential in starting a pig. Now comes 
the time that tries the most experienced breeder in selecting the pigs 
for the show ring. Every breeder has, or ought to have, a mental photo- 
graph of the perfect animal he is trying to produce — his ideal. We want a 
good bone structure; then you have something you can rely on to build 
upon. When the pigs are four to six weeks old, I think, is a good time to 
select them for the show ring. Once right, while they may grow away 
from it under the most careful management, they are always apt to return 
to their first form than to grow out of or cover up a faulty strueturp. 
Always demand a good head and ear, with good, strong pole, a short neck, 
a strong back well ribbed, with the best ham you can get, straight top and 
bottom lines, set on good legs and feet, with a full heart girth, well 
flanked. 

After the pigs have been selected they should be allowed to wean 
themselves and should have a grass lot to run in with plenty of shade. 
I often commence feeding stronger so as to make as much growth as possi- 
ble. When the pigs are six months old they should be fed more corn 
or something that will grow more fat. I usually feed when fitting ani- 
mals with age, white middlings or shorts and hominy meal equal parts 
and a pint of oil meal to two gallons of feed. Think this kind of feeding 
gives more bloom to the animal, and they will have a fine coat of hair. 
Aged sows should always be bred before being fitted so the young can 
suckle the fat off without detriment to the sow. Aged boars should not 
be fed too much corn as it is heating and injurious to the usefulness as 
a sire afterward. All hogs should be washed and cleaned up before crat- 
ing. Do not use too much straw in crating as it is heating. 

After you have arrived at the show ground and the pens are selected, 
see that they have been disinfected. Bed just heavy enough to keep dry, 
and when show day comes see that the hogs are clean and show dry. 
If they get too warm, use water with a solution of chloro-naphtholeum, 
as it gives a good gloss to the hair, ff you are successful, you will know 
just how to act and what to say; but if some other fellow gets the ribbon 
you should then have courage of mind, treating the judge with respect, 
and be courteous to fellow breeders; and when you have arrived home go 
to work preparing for the show next year. 

Breeding hogs is not, as has been said, a lazy man's business, but real 
hard, pleasant work if you love your business, and no man should com- 
mence shaping stock for the show ring without a genuine love for it. A 
taste for one's business and an ambition to succeed in it, is indispensable, 
and a lack of such qualities is only failure. 



102 

Every swine breeder should have an ambition to be successful. It 
takes knowledge, persistence, patience and constant attention to prepare 
stock for tlie sliow ring; It requires woi'k, and no hog breeder can expect 
to be successful without it. 



DO PUBLIC SALES BENEFIT THE BREEDER? 



BY JNO M. VANCE, SPRINGPORT, IND. 



As to whether public sales do benefit the breeder depends upon his 
surroundings. It is a well-known fact that all breeders do not succeed in 
the sale business. I have attended sales where the farmers of the neigh- 
borhood seemed to care but little for the stock they Avere offered. They 
either could not or would not. distinguish between a good animal and a 
poor one. The idea of improving their stock seemed to never enter their 
heads, and the breeder would be forced to sell at a loss and eventually 
abandon the business. But I am glad to say all farmers are not inclined 
that way. The spirit of improvement has taken possession of some neigh- 
borhoods, and the farmers will attend the annual sales. All seem to strive 
to get the best hogs; a few dollars does not stand in the way when good 
ones are in the ring. They know the value of good hogs and they will 
have them. Where a breeder has such fai'mers for his patrons he can 
make the sale business a success. I have been selling at public sale for 
about ten years, and I am satisfied I can do better selling my stock at 
public sale than any other way. It is not the (luestion as to how to 
dispose of any one crop of pigs, but how to dispose of them from year to 
year. Then we must manage to build up a trade that will last, and as the 
pork barrel is the destiny of the pig, the farmer that raises him is the 
lirincipal one to look to for a market for him, and we can depend on him 
for that where they are a live, progressive class of farmers. 

It is a good plan to make a kind of a holiday of sale day. Farmers 
and breeders that are near enough are glad to come and visit each other. 
We can not make the sale business a success without the support of the 
farmer and the breeder also. The man who goes into the public sale 
business should strive to raise better pigs every year. The spirit of 
friendly rivalry should be cultivated among all breeders. We like to hear 
our neighbors say, "I want to have the best bunch of pigs that Is sold in 
our market this year," and when the breeder can hear these same men 
say, "I bought my breeding boar at your sale," then we can depend on 
these men for regular customers. I also think it is better for breeders 
and farmers to see the pigs they are buying, a thing they do more at sales 
than buying at private sale or on mail order. Another benefit in selling 



103 

at public sale, we often get persons to come to the sale who are not in the 
habit of buying fine stocli, and when they get there they are apt to buy 
something that will do them good, and we have now a regular customer. 
And not only that man, but his friends, will want some next year. So 
this thing works like the leaven in bread, it keeps on imtil all will want 
something better than they had at home. I am not in favor of "boom 
prices" or shady or unfair methods being used by the breeder. It is not 
the best way. We should avoid all unfair methods in selling at public 
sale, as it is sure to bring trouble in the end. With fair and honest deal- 
ing between man and man, and ever striving to raise better pigs, I know 
of no better way to sell them than at public sale. 



WHAT BENEFITS ARE DERIA ED FROM BREEDERS' MEETINGS? 



BY LUCIKN ARBUCKLE, HOPK, IND. 



No argument is necessary to prove that Inx'oders' meetings benefit 
those interested in swine breeding. 

One of the main benefits gained at swine breeders' meetings is the 
social advantage. There we meet breeders from all over the coimtry, 
renew old acquaintances, make many new ones and in a friendly way I'e- 
view the business of the year. 

Another benefit is the experience given liy men who have grown old 
in the business. Their advice, if followed by the young and inexperienced 
breeder, places him on the high road to success, and possibly some young 
breeder may tell something that the older breeder had not yet learned. 
It is said, "Thei'e is nothing new under the sun;" but wc must remember 
we are never too old to learn. So the men who have been in the business 
almost a lifetime can be benefited by attending breeders' meetings. Surely 
the young man just embarking in the business can not afford to miss a 
single meeting. 

There we learn from the care of tlie boar down to the sucking pig; the 
proper feed and care of the brood sow for months before being bred up to 
farrow'ing, and from then on to the time when she weans her litter and 
sends them forth to root hog or die. 

Then some other fellow reads a paper on handling of pigs from wean- 
ing time on, and we have a complete lesson on the breeding and caring 
for swine. 

Again, breeders' meetings are often the means of selling stock, for we 
all like to tell the breeder just what we want and tallv to him about what 
we are going to get. 



104 

We all make mistakes, aud these we can have corrected when we come 
in contact with those who have solved the problems we are trying to 
learn. The breeders' meetings do more than any other one thing to put 
the breeding of fine stock on a higher scale as the years go by, and make 
the business more profitable to all who are engaged in it. 



THE CARE OF PIGS. 

The well-known swine breeder, Mr. W. J. Maiden, of England, gives 
some interesting suggestions on the care and medication of young pigs, 
in the Country Gentleman, which should prove interesting reading to 
American breeders. 

Little pigs can not stand against the disadvantages of a cold or wet 
bed. It is almost safe to state that no young pigs thrive if they are re- 
quired to exist in a sty which has a cold floor; and that if, in addition to 
this, the floor is allowed to become wet and foul, the last hope toward 
profitable management is lost. At the time of pigging a small bed is 
found necessary, because if a large quantity of litt:er is provided there is 
a risk of the little pigs being smothered, but the bed must be placed in 
a dry position, and wliere no moisture can drain. If there is a dry place 
in the sty the sow will make her nest on it, but if the floor is uneven no 
such opportunity is given her, and she is obliged to make as good shift 
as she can. For a few days after the pigs are born the litter should not 
be changed for fear of upsetting the sow, unless she is of a very placid 
disposition; but when it is safe to clean out tlie sty the operation should 
be carried out daily. Little pigs will not thrive if the straw becomes wet 
and foul. The first signs of ill-effect are noticeable in a husky cold which 
frequently develops into a fatal pulmonary attack. Pig keepers know 
how often they notice that the "lights" are wrong when they cut open a 
little pig Avhich has died somewhat suddenly. In almost all instances 
this is the result of being forced to lie on a damp bed; the less frequent 
cause is a chill brought about by the sty being draughty. Another result 
of a wet bed is rheumatism, a frequent malady among pigs; and no lover 
of animals can help feeling distress at the evident pain the little pigs 
suffer. They crouch about the sty and rapidly lose flesh, and if an effort 
is made to make them take exercise, they indicate the torture they ex- 
perience by shrill squeals and long-drawn grunts. A small proportion of 
the attacks of rheumatism, it is true, result from injudicious feeding, 
which causes acidity to develop in their system; but in the majority of 
instances it is through the unhealthy bedding they are forced to lie in. 
There is a disease among pigs which, to the casual observer, is very 
similar to rheumatism, but which to an experienced pig breeder presents 
different symptoms; and it is very necessary that the difference should be 



105 

understood, because the treatment of the two varies considerably. The 
disease to which I refer is a liind of paralysis which causes the animals 
fo lose their powers of locomotion, and is commonly spoken of as "going 
off their feet." This is due to errors in feeding, and can be distinguished 
from rheumatism because the pigs suffer no pain when touched, and 
therefore do not squeal when an attempt is made to make them move. 
They are usually in a listless and lethargic state, apparently caring little 
what is done to them, or what their surroundings are. The cause of this 
is that they are being fed upon food which contains a large proportion 
of nitrogen. When animals receive a too highly nitrogenous diet, the 
blood is surcharged with nitrogen, and presses so hard on the brain that 
ordinary symptoms of paralysis develop, showing themselves in the man- 
ner already described. The obvious method of relieving animals suffering 
in this way is to weaken the blood so that the pressure is lessened. There 
are various means of doing tliis, which may be followed according as the 
intensity of the malady shows itself. If the pigs are very bad, it is neces- 
sary to afford immediate relief by bleeding, when a rapid change gener- 
ally takes place. Should the attack not be so intense, a small quantity 
of epsom salts should be mixed in their food, and the moi'e nitrogenous 
parts of it withheld. Thus, if the pigs are receiving skim milk in addi- 
tion to their mother's millc the skim milk should not be given. If food, 
such as bran and peas, is being given, more starchy foods, such as maize 
or barley meal, should be substituted for a time. In all the minor diseases 
of pigs which affect the digestive organs, nothing seems to exercise more 
beneficial effect than the herb known as betony, or, in some localities, 
madder. The medicinal properties of betony liave long been recognized, 
and for a lengthy period it was largely used in ordinary medicine. An 
old Spanish proverb, when translated, runs as follows: "Sell your coat 
and buy betony," indicating in what esteem it was held before the days 
when a more scientitic pliarmacy Avas established. It is wonderful, al- 
most magical, in its effect on pigs, for when they will not eat, a dose 
rapidly brings Itaclc and appetite, and if they are out of sorts the cause 
soon disappears. It may be given green or in a dried condition, and 
cA'ery pig keeper should grow a i)atch of it, so that an occasional dose 
of one or two tal)lespoonfuls may be given when required. 



The use of corn in the feeding of swine has been dropped out until at 
present this grain is fed very little except as a finish for pork. We need 
nothing better than roots, milli and mill feed, in the absence of pasture, 
for a sow during the period of gestation and until the pigs are six weeks 
old, except in the coldest weather, and even then comfortable quarters are 
preferfible to too much concentrated food for producting heat. 



106 



WEANING PIGS. 
[From American Swine Herd.) 

The time when pigs should be weaned, in a measure, depends upon 
tlieir thrift, the season of the year, the accommodation and the feed you 
have for them. 

We do not consider it advisable to wean pigs before they are two 
months old— would prefer more to less age. 

Our early pigs we generally wean the first week in May, as we like 
to raise fall litters from a portion of the sows. Sows can ordinarily be 
bred within a week after the pigs are taken away. Sows that farrow in 
May and June will be too late to breed for fall farrow. It has been our 
custom to let these run with the sows until they wean themselves. 

We prefer to have our sows with litters in as small bunches as possi- 
ble; prefer a house and small yard with plenty of grass for each sow. If 
they are thus divided, and any of the pigs get out of order, you at once 
know what litter it is, and feed the sow accordingly. Most of the ail- 
ments of pigs before weaning will have to be reached by feed through the 
dam. Watch your little pigs very closely. If they look thin and hungry 
see that their dam is better fed and swilled— always increasing ration 
slowly or you will invariably scour the little fellows. 

As it is next to impossible to raise a litter of pigs without some of 
them getting the scours, at one time or another, I will give you our treat- 
ment for their ailment. Watch the little pigs closely; if any of them 
are too loose, at the next feed dissolve a teaspoonful of copperas in a little 
warm water and feed it to the sow in her swill. 

For two years I have successfully checked every case, and only four 
times gave a second dose, which I always give on the following day if 
the first was not effective. Have also seen copperas tried on cases of from 
three to ten days in duration, where it was not effective; therefore re- 
member one stitch in time will save nine. 

When pigs get from two to four weeks old fence off a corner in the 
house or in the yard, where the old sow can not get in, and give the pigs 
all the shelled corn they will eat. As soon as they are accustomed to 
coming for the corn, begin by feeding a little fresh milk diluted one- 
half with warm water. One cupful will be enough to begin with; then 
increase quantity as they learn to drink. Be careful there is no milk 
left in the trough from the previous feed, as it tends to sour the trough 
and the new milk. 

If you are careless in this way you will do more harm Ihan good. Re- 
member the stomach of a little pig is as sensitive and delicate as that of 
a child. After you have them eating and drinking, so they will come when 
you call, and tluur stomach thoroughly accustomed to the leed, lliey are 
ready lo wean. 



107 

Do not overlook the fact that by removing the sow you remove the 
sweetest and cleanest portion of its feed. 

We want all the swill we feed to pigs under three months of age to 
bo sweet, and then not too much of that; have at various times fed much 
soaked feed, Imt have discarded it entirely for dry shelled corn and dry 
oats fed in s(>lf feeders. We prefer dry feed for two reasons: First, in 
soalving corn, oats, ground or mill feed, it is next to impossible to keep 
the feed sweet in warm weather unless you have plenty of boiling water 
and rinse your barrels at each feed. Second, if feed is soaked, pigs will 
swallow whole or half kernels, without chewing the feed, thus being not 
properly mixed with saliva is hard to digest and may sour the stomach, 
while the dry grain is thoroughly chewed or ground. You can see this 
by the quantity of ground corn everywhere found where pigs have been 
fed dry corn. 



WHOLE VS. GROUND FEED FOR HOGS. 

Carefully conducted experiments are always worth a great deal to pro- 
gressive breeders. The Wisconsin Experiment Station furnishes us with 
the results of an experiment made to determine the comparative value of 
whole corn and corn meal as a feed for growing pigs. 

The corn used was No. 2 Western Yellow Dent, of fine quality. The 
corn meal used was ground fine at the regular custom flouring mills. In 
the experiment eighteen pigs were iised, divided into two even lots of nine 
each, the experiment continuing twelve weeks. Lot one was fed the 
ration of two-thirds shelled corn and one-third wheat and middlings by 
weight. Lot (wo was fed two-thirds corn meal and one-third middlings 
wet with water and fed immediately after mixing. Each lot was fed one 
week on this diet before the proper trial began. Each animal was weighed 
separately and an account kept of all feed being given by weeks. The 
amount of shelled corn fed to lot one was 3,284 pounds; of middlings, 1,G24 
pounds; weiglit at the beginning of the trial, 1,907 pounds, and the gain 
084. Lot number two consumed 3,971 pounds of corn meal and 1,985 of 
middlings; weight at the beginning, 188G pounds, and gain, 1,348. 

The experiment was repeated with tAvo other lots of hogs finer in bone 
and less vigorous in constitution, and continued for nine weeks. Lot one 
consumed 1,107 pounds of slielled corn and the same amount of middlings; 
Aveighed at the beginning 1,281 pounds, and gained 522. Lot two con- 
sumed 1,383 poimds of corn meal and tlie same amount of middlings; at 
llie beginning weighed 1,383 pounds and gained 57(>. 

Analyzing these experiments it will be seen that it required in the first 
trial 422 pounds of feed Avitli corn meal to make 100 poimds of gain, and 
501 pounds Avitli Avhole corn to secure the same results. In the second trial 
it required 4(52 itounds wKli corn meal and 424 poinids Avith Avhole corn. 



108 

lu the trial made in 1896, of whicli this is a duplication, it required 
443 pounds with corn meal and 481 pounds with whole corn to produce 
100 pounds of gain on the first trial and 487 pounds with corn meal, and 
591 pounds with whole corn on the second trial of that year. 

To sum up the two seasons' work, Professor Henry remarks that the 
pigs made a greater gain when fed corn meal than when fed whole corn. 
"Taking the average of the four trials we learn that to make 100 pounds 
of gain the pigs were fed 450 pounds of corn meal and middlings and 499 
pounds of whole corn and middlings. There is a saving of 40 pounds of 
corn on 499 pounds, or eight per cent, saved by grinding. This saving 
will barely pay for the cost of grinding corn." 

Under the conditions west of the Mississippi it would certainly not pay 
to grind the corn at eight per cent, of its cash value when it is worth less 
than twenty-five cents per bushel. When corn, however, reaches forty 
cents and the farmer has a mill at home (which he can not very well do 
without) the answer would have to be very different. 

The feed mill is a necessity on every well regulated farm for grinding 
corn, oats and inferior wheat for slop for pigs and calves, or preparing 
feed in short for any kind of stock requiring ground feed. It does not, 
however, pay, as will be seen above, to grind all grain for all purposes, 
and the object of this article is to point out the cases in which grinding 
will not pay when corn is cheap. 



THE HOG DOG. 

We don't know that any of our Indiana breeders stand in need of the 
"hog dog," as he is still found in some parts of the South, but it is inter- 
esting to know how he is used in that part of the country, where we still 
find the "razorback" in all his purity. Henry Wallace was down south 
recently and accidentally ran aci'oss a "hog dog," and this is what he 
writes about it: 

"We called the other day at a lone house in the openings of a vast for- 
est along the bayous, and while waiting for the appearance of the man 
of the house, who had gone fishing and had to be found by a messenger 
on horseback, we saw a hound, and asked the mistress of the home what 
that dog was good for. 

" 'That are a hog dog,' was the reply. 'That dog is worth fifty dollars. 
Hog dogs are scarce in these parts.' 

"We ventured to inquire whether the dog would catch razorbacks, and 
she said: 'Oh, no! Hog dogs don't catch razorbacks; the razorbacks chase 
tliem.' 

"On asking for further explanation, she went on to say that their hogs 
ran in the woods the year round without feed or care, and when it was 
necessary to find them they hunted for them the same as deer; that when 



109 

this particular clog was put on the trail of a bog he followed it up and 
located the herd by baying at them. The owner then indicated the direc- 
tion in which he wanted the herd driven, wheii the hog dog made an at- 
tacli on the herd which they i-esisted in force, and the experienced H. D. 
aforesaid allowed them to chase him in the direction in which the owner 
wanted the hogs to go. If any of them seemed inclined to go in some 
other direction, he ran around and got the stragglers after him, and led 
in the home direction. If he got tired and turned out, he rested a bit 
and then made another attaclc, and no matter how tired the hogs were 
they would take after him, and lie continued this masterly retreat until 
the hogs were brought home. 

"We were curious to know liow tlie hogs were confined for slaughter- 
ing purposes after they arrived at home, and were told that the proper 
way was to build a log pen in the woods Avith an opening below large 
enough for both dog and hogs to enter and low enough for the dog to 
jump out and save his bacon, but so high that the hogs could not. The 
oAvner then was on hand and closed up the opening and had his winter 
meat ready for slaughter. AVe had heard stories of this kind before, but 
always supposed there was some joke about it. and it gave us a new sen- 
sation to hear this artless, simple-minded Avoman describing a scene that 
occurred every fall of tlie year when a hog harvest had to be gathered. 

"Through all the pine and oak forests of the South and over' not a little 
of the prairie region where corn grooving is not a pronounced success, 
the razorback flourishes and Avill flourish until conditions are .changed. 
Say what you like about him, he is the hog for that locality. Attempts 
to grade him up without changing the environment are as futile as pour- 
ing water on a duck's baclv or King Arthur's attempt to sweep back the 
waves of the Atlantic with a broom. The little pigs, whether from the 
wild or graded up breeds, in the full flush of their mother's milk, do not 
differ so widely as one would imagine from those of the improved types. 
When this milk begins to fail and the infantile razorback has to root for 
himself, he begins to take on the razorback form. It is the only form 
under which he could survive the conditions by which he is surrounded. 
Nature builds him that way because it is the only way in which he could 
make a living. Fi'om necessity he is an enterprising hog; intelligent, sus- 
picious, courageous, a born fighter, a good rustler,, shifty as a New Eng- 
land Yankee, and courageous as a confederate colonel. Nothing in the 
shape of food from the roots of grass and minnows in the fisherman's 
bucket, to watermelons or dead fish, escape him. He is hungry from the 
first spoonful of his mother's milk mitil the mast ripens in the fall; then 
his soul is satisfied. Whether it is the seeds of the pine cone, the acorn, 
or the pecan, it is all the same to the razorback. He has grown his frame 
vmder hard conditions and has developed a degree of industry, foi'esight, 
prudence, courage and energy, which, if used by his master in the prose- 
cution of his business, would make the South the abode of rich men. 



110 

and wlien (he harvest of mast comes in the fall he revels in a luxury 
which would satisfy the soul of a millionaire, and puts the streak of fat 
betAveeu the streaks of lean- that makes his fiesli, wlien properly cured 
and smoked, a fit feast for the epicure. 

"Give the razorback his dues. He will liold tlie country until fenced 
pastures, tame grasses and cheap corn invade it. and then, and then only, 
is it worth while to grade him up." 



MANAGEMENT AND FEEDING OF FALL PIGS. 

The question with some farmers is what to do Avith the fall pigs. 
It is easy enough to handle the spring litter, but the fall pigs have to 
pass through all kinds of bad weather, which is very unfavorable for their 
growth and fattening. The idea of this article is to show that the fall 
pig, AAith a little extra care and management, can be made to thrive and 
fatten in winter as well as in summer. Dollars do not grow on bushes, 
fall to the ground to be gathered into baskets by man, l)ut by great labor 
we are able to gather a few. During the winter months the farmer is not 
pushed with work, therefore it is just the time for him to look after the 
pigs. I flnd«l)y my experience that the best time for sows to farrow for 
fall pigs is during the months of August and September. To have the 
pigs come then gives them the advantage of a little warm weather in 
which they can get a start before cold weather begins. The sow should 
be kept in good condition by the feeding of mill feed and a little corn 
and have the run of a clover field, so that the pigs will come strong and 
healthy, which is half the battle. From the time the pigs come until 
they are two weeks old the sows should be fed very sparingly on bran 
slop alone, after which increase it, gradually adding corn until you give 
them about all they eat. As soon as the pigs will eat they should have a 
i-un to themselves and be fed slop made by mixing mill feed with milk and 
kitchen slops. When they are six or eight weeks old the sows should 
be weaned from the pigs. Never pen the pigs. Let them have all the 
range possible. Feed them all the mill feed they will eat, but not much 
corn until they are three months old. If fed too freely on corn they will 
not grow fast. 

When cold weather comes the pigs should be well sheltered. Have 
them warm, dry sleeping quarters and also a dry feed place. It should 
be so arranged that they will not have to go through the cold from nest 
to feeding place. After they are three months old give them all the corn 
they will eat up clean twice a day and a liberal quantity of bran slop at 
noon, but not all they will eat. Have them squeal suthciently at each 
feeding time to let you know they will relish their feed when you give 
it to them. Pigs managed and fed according to the above directions 



Ill 

should weigh ;i(, four nioulhs ohl ;il h'lisl one IiuiHh'cd |)ouuds aud uot bo 
fat but good stookers. But if the feeder desires 1o Iceep them they can bo 
made to gain, by tlie s:uii(> rare and feeding, from one and one-lialf 1o 
two pounds per day during I lie remainder of I he wiiitei'. I liave don(.' 
tliis myself and am doing it lliis winler witli tlnrly liead of good grade 
I'oland-Cliinas, which will weigh lo-day at five months old IHO poumls. 

The main i>oints li) lie hxiked after are good shelter, a warm, dry 
sleeping place kejit free (tf lice \>y the use of eoal oil, [)leidy of good 
drinking water, and \\'Vi\ at regular horn's. 



FATTENING IIOGS FOR MARKET. 



BY J. H. BONE, LAFAYETTE, IND. 



I take it for gi'anted that all who read this article are trying to 
pi'cpare their stock for market in the most economical way. With this 
in mind I shall try to point out the i-easonable way of feeding. In so 
short a paper only general facts can be stated. It goes without saying 
that if we want to produce anything we must xise the right material in 
the right way. There is no need of guessing about these materials when 
it comes to feeding farm animals, for we have abundant information on 
the sub.iect. Let us first examine the composition of the animal's body. 
Niunerous investigations give approximately the following composition 
of the body of various farm animals: Bones, 9 per cent.; flesh and 
tendons, 40 per cent.; mechanically separable fat, 24 per cent.; blood, hide, 
entrails, etc., 27 per cent. To get at the proldem more closely let us find 
out the composition of the bod.v in tei'ins that can be applied to foods. 
The pig's body has the following composition: 





Mineral 

Multer. 


Nitrogen nan 
Matter, 


Fat. 


Water. 


Co 


nteiitx of Stoniath 
in Moist 
Vondition. 


Store pig . 


. 2.67 


13.7 


23 3 


55.1 




5.22 


Fat pig. . 


. 1.65 


10.9 


42.2 


41.3 




397 



These percentages represent the body of the pig as it is when alive. 
The mineral matter mentioned in the table is composed largely of phos- 
phoric acid, potash, lime and magnesia. This mineral matter is mostly 
found in the bones and is ])roduced Avhile the pig is getting its growth. 
The nitrogenous substance is found in the muscles, tendons, ligaments, 
hide, hail", hoofs, blood, nerves and organic matter of the bones. In the 
pig there is less mineral matter than in anj^ other of our farm animals. 
In its bod.y when fat there is four times as much fat as lean meat. While 
the average amount of water in the body of farm animals is about 40 



112 

per cent., the fat pig has but 41.3 per cent, and the store pig has 55.1 
per cent. It will be noticed in a study of the table that there is a 
striking difference between the composition of the body of the store pig 
and the fat one. This difference is caused by fattening. In the fattening 
process the pig does little but lay on fat. There is an increase in the 
amount of dry matter in the body. Scarcely any mineral matter is added 
to the body and rarely more than 7.5 per cent, of niti'ogenous substance, 
the fat forming about 70 per cent, of the increase. Of the gain in weight 
during the fattening process about 75 per cent, is dry matter and 25 per 
cent, is water. Keeping in mind what we have learned let us examine 
some of the materials used for the production of the body. All animals 
require a certain amount of food for maintenance. It is probably about 
right to say that two pounds of feed such as middlings or of their value 
will maintain 100 pounds of live Aveight. Until an animal receives more 
food than is required to keep up the heat of the body and supply the 
waste of the body, it can not gain in weight. It should be the object of 
every feeder to keep his stock gaining every day. All foods will not 
produce the same effect. Some are fat formers while others are flesh 
formers. While pigs are growing they should be supplied with food that 
will form flesh, or lean meat, and also furnish an abundant supply for the 
growth of bone. Unless the proper food is given, pigs will not thrive well, 
or they will become too fat and mature too early, after which we feed at 
a loss. Indian corn is a food that will form fat and contains a small 
amount of protein and mineral matter. As a food it is not the best for 
growing pigs or pregnant sows when fed exclusively. It is admirably 
adapted for fattening and we could wish for no better food for hogs 
after they have reached the proper age. Corn with good pasture will 
make pigs grow well. It is probable that more pigs are raised and 
fattened on corn and pasture than on all other foods combined. There is a 
part of the year in which we can not have pasture, and growing pigs 
should have mill feeds in addition to corn. Mill feeds furnish a high per 
cent, of flesh-forming materials and much mineral matter. They will also 
keep the pigs in a healthy condition. This paper is too short to make 
any adequate discussion of foods. I want only to emphasize the fact that 
we ought to use our judgment and knowledge even in feeding pigs. 



A WORD FOR THE HOG WALLOW. 

The wise breeder always consults the comfort of his stock in summer 
as well as in winter, if he expects to reap the best results for his labor. 
The. hog wallow is not generally looked on with favor, but rather as a 
germ-producing and disease-breeding nuisance, altogether out of place 
on any well legulated f;iriii. A corres))oudent in the Stockman and Far- 
mci-, and a sncccssrul ImuMler as well, gives his experience with the 
wallow. 



113 

"What do I think of the wallow? Well, you see I've got one, and can 
say that I have never lost a hog from disease, so in my case at least it has 
not proven such a death trap as some writers make it out to be. These 
Avriters generally have a 'Doctor' or 'Professor' to their names, and are 
able to bring such an array of facts and scientific reasoning to bear that 
one is forced to believe that he must banish the wallow or lose his entire 
herd of swine. 

"It is one of the rules of nature that nothing thrives out of its natural 
element. It is the nature of a hog to take to the mud just the same as the 
hippopotamus or alligator, and for the same reason. We read that there 
is no animal more cleanly than the hog, but that is all romance. I don't 
say you can't keep hogs dry and clean and healthy, but I never saw it 
successfully done yet. The value of my wallow during the heated part of 
the season can not be estimated. There is little if any danger of loss 
from heat if the swine have a shady wallow to lie in during the hot part 
of the day. Without one there will be great loss of fat if not of animals. 

"As to disease germs, I do not see why the wallow is condemned so 
much on that score. If I understand the nature of these germs they 
must be planted by infected animals. In this way a wallow might be the 
means of transmitting the infection, but the drinking troughs and feeding 
grounds are more liable to become impregnated, and as it is admitted that 
the disease reaches the system through the stomach they are far more 
liable to transmit the disease and siiould accordingly be sources of more 
anxiety to the hog raiser. 

"The greatest danger in a wallow is that, through carelessness or 
indolence on the part of the feeder, the swine are forced to look to it for 
a supply of drinking water. No animal will thrive on impure drinking 
water, not even a hog. Nor will he drink it until forced to. It is my 
honest belief that for every case of cholera transmitted from a mud-hole 
you will find ninety-nine caused by impure drinking water or an exclusive 
corn diet. Give me the right sort of feed and pure water, and I'm willing 
to chance the wallow. To those about to try the dry pen and pasture, 
I would advise to think of the hot July and August days and use their 
own common sense rather than the advice of 'educated' but inexperienced 
individuals. I consider my wallow a necessity to successful swine rnis- 
ing." 

CROSSING BREEDS. 

It has been suggested by high authority that Tamworths be crossed 
upon our present popular breeds to give us a better bacon hog. Mr. W. 
M. Boomberger, in the Prairie Farmer, suggests that this kind of crossing 
is not improving, but destroying already well built foundations. Environ- 
ment .nnd wlint is cunuuonly know)i as line-breeding that does not go too 

8— Swine. 



"114 

near iu-breediiiy; is (hat whicli inuiv nearly improves and develops healthy 
and vigorous organization. The Taunvortli of Great Britain vvfill, if kept 
a sufficient length of lime under llie conditions that have developed 
desirable types in other l)reeds in (his country, give us what we want by 
selection, and tlie noses of that breed can be sliortened. In the presence 
of our vast western corn cribs it is prol)alile that Itacon hogs can be 
developed out of the Tainworth without contaminating blood of other 
breeds and going into raising mongrels. There is nothing wrong at all in 
developing what is needed by the markets out of the breeds already so 
near perfection, be they Berkshire, T'oland-China, or Chester White, by 
proper selection and feeding. If such' is done, a more desirable type will 
at oiice be placed on the markets and the mixed mongrelism, that good 
farmers have been fighting and' trying to get off farms, will not be again 
at hand to flood the markets. There are types in the breeds that are rangy 
and do not take on fat so fast, and a little less high feeding and more 
reliance given to getting growth of hogs on large pastures, and giving 
them plenty of exercise, will produce the result. If we have been nearly 
half a century developing a breed, as we have the I'oland-China, and it is 
found in a high-bred form and the breed Avidely used, and whether it be 
the Berkshire or Poland-China we would feel like protesting against this 
work being destroyed by widespread crossing. While we believe that 
packers knoAV what they want, and the demand should be satisfied, we 
think that the talk of there being need of more bacon hogs is largely talk, 
for the very reason that no special prices are offered by the markets for 
that kind of hog. Let the markets make 50 cents to $1 per hundred 
weight more for bacon hogs and the farmers will soon produce them out 
of the present breeds without exploiting in the crossing business that 
would destroy the very foundations of the swine industry. It seems ex- 
ceedingly convenient for the markets to always demand just what can not 
be supplied, and make it a claim to bear the pi'ices of what farmers have 
to sell. Breeding for breed improvement and breeding for market should 
be co-ordinate and we think it would not be necessary to destroy well- 
laid foundations to produce the bacon hog. 



SURE AND QUICK RETURNS. 

Every swine breeder in the country is in the business for the money 
there is in it, and the quicker the returns come in the larger the profits, as 
a rule. On this subject Mr. A. T. Lovejoy, of Illinois, suggests that the 
hog stands to-day, and always has, superior to any of our domestic ani- 
mals as a money maker. It has been said that for big money breed 
horses, for sure money cattle, but for quick money hogs. Yet to-day we 
might combine all three sayings in the latter, as the breeding and feed- 
ing of swine most assuredly pays the general farmer better, surer and 



ILf) 

(iui<'l<«'r (liau any of our douiestH; auinials, iiol cxcii harriiin' llic daily cow. 
Wlial c-aii a farmer liiid for t]n> small anioiiiil invcslcd in icn iinod lii-ood 
sow.s, safe in farrow, of any of llic iinprovcMJ Inccds of to-day, dial will 
bring pigs in the spring, that witli proper care- and liltcial feed will dnring 
a twelvemonth return such a i)rolit on tlic invest nicnl as will these self- 
sanu? ten brood sows and their produce? 

<il(K>d, well-bred pigs, farrowed in l''ebrnai-y or Marcli, the earlier tlie 
lietter, l)y being properly cared for during the tirsi tlii'ee moid lis while 
with their dams, indil good grass conies, i)referably the clovers, and then 
weaned and put on clover pasture with a good, dry place to sleei) and in 
addition to the clover have all the shelled corn, soaked until softened, 
together with what wheat and middlings as a slop they will eat, can be 
nuide to weigh about one pound per day from birth, and by October 1, or 
any time before the large run of fall hogs are ready for market, bring 
ten to twelve dollars per head in the average market, and show a grand 
good profit for all feed consumed. The reason I speak of shelled corn 
soaked is that I consider it, when combined with clover pasture, a well 
balanced ration, and by soaking it tlie pigs will eat much more than they 
will from the ear. The liquid or water in which the corn is soaked should 
by all means be given to the pigs, either as a drink or mixed with good 
wheat middlings, for this corn juice to a hog is like beer to a Dutchman, 
it helps to round him out. 

There is another profitable way. This is Iiy raising late sunnuer pigs, 
that may be weaned say by Septembei', and then have the run of the 
pastures, though there may be but little grass at this time of the year, 
but what there is, together with a good feed twice daily of ground wheat, 
wheat middlings or ground rye, will push them along nicely. On many 
farms pumpkins are grown, which make a grand good fall feed for pigs 
or shoats, especially when a little green corn can be fed along with them. 
Shoats of this age with good dry shelter in which to sleep during the 
winter can be carried through at a smjill c-ost. If a held of fall rye 
sown verj^ early, say in August or September, can be had for them, it will 
furnish green feed for the whole winter when not covered with snow, 
and this with a feed or two daily of grain will keep them growing and 
thriving at small expense, ready for early grass and heavy feeding to 
finish for a summer market, which by comparison will be found for a 
series of years to be the highest of the year. 



FEEDING SHOW PIGS. 

As one looks in upon the pens of tine pigs as they are shown at any of 
the leading fairs of oiu- country, the Avonder is, how have these animals 
been fed and cared for to bring them to such a high state of perfection. 
(;)ne of the most successful exhibitors in the whole country, Mr. Reid)en 
Gentry, of Kentucky, gives his method of pig feeding as follows: 



116 

Granted that you have selected your litter from which you wish to 
take your show animals. You of course can not pick out any special 
individual at so tender an age. Hence must feed the whole litter, which 
at first can not be done except through the dam. After all danger of 
milk fever is past begin to feed her the following ration, gradually increas- 
ing to all she will clean up, avoiding an overfeed above everything else, 
for a setback at three weeks can not be overcome at three months. 
Shipstuff, bran, corn, ground oats, each one part by bulk cooked by steam, 
if possible. Feed to sow in slop made with greasy dish water and milk 
three times per day. As soon as pigs will eat (which will vary somewhat 
from three weeks to a month) place small trough in pen where sows can 
not get to it and feed in small quantities at first the same ration except 
leave off the ground oats, a pig's stomach at that age not being able to 
properly digest the oats unless ground very fine and the hull sifted out. 
Watch bowels closely that you do not scour them. The plan of prevention 
being worth all the cures, put a small quantity of powdered charcoal 
in slop. Do not feed much at a time, but often, cleaning out all that may 
be left each time before putting in a fresh feed. As they get older, say 
six weeks, add the ground oats and increase feed in richness by adding 
common flour. Let run with dam until they begin to think more of you 
!uid your bucket of warm slop than they do of her. At four months pick 
out tAvo or three of what in your estimation are the best ones, place in 
a lot Avith plenty of shade and pure water to drink; you can now add a 
small quantity of corn meal to the previous mixture and increase the flour. 
Three weeks prior to show feed four ounces of molasses to each hog, at 
first only once per day, gradually increasing to six ounces three times 
a day. Leave off corn if weather is hot and double the ration of flour and 
oats. I have not said anything about feeding milk, knowing that you all 
know that it is the first thing in importance in feeding for successful 
exhibition. Some one may say. Oh, the cost of all this. Well, if you are 
going to stop and count the cost never try to prepare for the show. You 
are working for a reputation and your profits must come out of your 
future sales. Feed in this way and my word for it when you go to show 
if you have the individual you will get your share of the coveted blue 
ribbon, and when the fair is over you will have a sow that will breed 
without any trouble, and a boar that is active and will sire you more and 
better pigs than one not so fat. Do not on your return quit feeding and let 
them shift for themselves, but gradually decrease feed. 



IIY 



DO PUBLIC SALES BENEFIT THE BREEDER? 



BY \V. ARTHUR AYERS, OAKVIl,LE, KY. 



Let US first look at some of the advantages that accrue to the breeder 
from public sales. There is nothing that brings breeders together better 
than a public sale oi good stuff, if it is well advertised. This is a great 
benefit to the breeder, from the fact that he has his stuff valued from 
other breeders' standpoint; his mistakes in breeding are pointed out and 
made to show up in such a light that he will see them, no matter how 
narrow-minded he may be, and, if he is the man he should be, will profit 
thereby. Another very great advantage to be gained is, he keeps his 
stuff together, does his own developing until every one can see what they 
will make, thereby lessening his chances of putting out a pig that, when 
he comes to himself, wovdd do his breeder an injustice and make him 
ashamed of having bred such a hog, to say nothing of the disappointment 
that comes to the buyer. To cite a case, a neighbor of mine bought a pig 
f]"om one of our most prominent breeders — one noted for his honesty and 
fair dealing. This pig was bred in the "royal purple." When he came the 
man thought he had a fortune. I saw him a few days afterward and he 
insisted on me coming down to see his great (?) pig. He was nice — there 
was no mistaking that— but by the time he was six months old, the neigh- 
bors said, he was only tolei'alile, and by the time he was one year old 
they all said, "Well, he ain't no great shakes." You all know how an old 
farmer can say that, and wliat a great deal i( seems to express. I saw 
this hog when he was one year and eight months old, and I thought he 
was a disgrace lo any fattening pen on earth. A man fold me this pig 
never did show much wrong with him until after he was six months old. 
Now, what would this breeder say if he was to see this hog? Would you 
think he would want to say, "There is some of my breeding"? Verily no. 
Now if he had kept this pig for a public sale it would have been old 
enough to have shown these defects and have been sent where it belonged 
—to the fattening pen. This is only one of many such instances that have 
come under my observation, yet I do not know of one in which the breeder 
is to be blamed. In this case I know no one is to be blamed at all. 

Again, the men who buy at public sales are generally men that want 
a good hog because they need it, and will do their best to bring out every- 
thing good in their purchase, making it a lasting advertisement for the 
breeder; while, by selling privately, often we sell a pig to a man and he 
turns him out on the commons to "root, hog, or starve," and because he 
does not make a "stunner" he curses the breeder for it instead of his own 
triflingness. Onr first investment in pure-bred swnie was at a public sale, 



118 

and I have often thought it was our best for the money invested, although 
we have always gotten our money's worth whenever we bought pure-bred 
swine privately. Another advantage to be gained is that the piu-chaser 
sees the stuff he is buying and can not blame any one but himself if he 
does not think he got what he should. And often when depending on 
selling our hogs through the advertising medium of our stock journals, 
people arc afraid that this thing of 'pure-bred stock is to be classed with 
some of the fakes that are so well advertised. If you have an extra nice 
lot of stuff that breeders want, you have them together and where pur- 
chasers can see what they are buying; and rest assured, my friend, a 
swine breeder knows the plums as soon as he sees them, and, being able 
to sympathize with you, is willing to pay for what he needs. 

I think where conditions are favorable and the offering is what it 
should be, public sales Avill net a man more ready cash than private ones, 
and usually they are more satisfactory to the purchaser. Of course every 
advantage has its disadvantages, and public sales are no exception. Liv- 
ing, for that matter, has its drawbacks, yet how many of us are there 
but what want to live as long as we can? You run some risk in getting 
bad notes if you are not careful, and also know when to say no. You 
may not have a good day for your sale or your hogs may get sick, or, 
nearly as bad, if not quite, is your hogs may be all right, but disease 
breaks out in the country about you, making every one afraid to come to 
your sale, to say nothing of being afraid to buy. You may not have a 
good day for your sale, any or all of these may and can happen, and you 
may not live to see your sale day, or, if you do, may die before your notes 
are due, for that matter, and then your sale would be a failure so far as 
you individually are concerned. But, brother, do not let too many little 
ifs, buts and ands discourage you, but if you have the stock and advertise 
well, besides doing all other things necessary, you stand a fighting chance, 
at least, of proving tliat public sales are a benefit to the breeder— one at 
least. 



WHAT IS THE SCORE CARD? 

Questions are frequently asked about the score card— what it is, how 
are the points divided, and the like. 

The score card is a numerical division of the hog from tlie standard 
of perfection, or 100 points, and is divided into twenty sections, a special 
value being placed on each division according to its importance to the 
general conformation of the hog, its constitutional ability and its com- 
mercial value. In addition to the detailed description, it describes a per- 
fect condition of eacli point, and the detailed description also describes 
objectionable conditions. The successful use of the score card is the 
ability to place a proper and correct valuation on each point. The score 



119 



card stands in the same relation to swine l^reeders as a questioner to a 
class of students. It is continually asking the question, Why? 

A hog is before you, and the card is placed in your hands. The card 
says the value of the head and face is four points out of a possible 100. 
Why will it not average that nuichV The detailed descrii)tion tells you 
tliat the head and face and all other poinls must have a certain form 
as described to be perfect, and that such descriptions as appear under the 
objections, are to deduct from the general average of that head, and so it 
continues throughout every point. 

The following score card is uniform with the revised card adopted by 
the National Association of Expert Judges of Swine. June. 189G: 



Scale of Points. 


Number 
Points. 


Points Oif. 


1. Head and face 


4 
2 
2 
2 
2 
6 
12 
14 
10 
4 

10 
10 
1 
3 
3 
5 
3 
2 
2 
3 






2. Eyes ... 






3. Ears 






4. Neck 






5. Jowl 






6. Shoulders 






7. Chest 






8. Back and loin 






9. Sides and ribs 






10. Belly and flank 












12. Feet and legs 






13. Tail 






14. Coat ". 






15. Color 






16. Size 






17. Action and style 


















20. Symmetry of Points 







Jiidgf 



Total 

Score of Animal 



Date Breed . 



100. 



120 

As to the advantages of regular scoring schools, Mr. J. C. Bridges says: 
When we are busy looliing after our little herds, admiring this one 
and that, and think we have something very fine, a neighbor comes on the 
scene and makes inquiry about your interests. You at once begin to 
describe this hog and that, and many others. Very natural he may take 
exceptions and say he don't like some parts and we at once go into a dis- 
cussion over the subject. Here is where I understand are the advantages 
of a score school. May I ask a question? What is a score school? It 
should be where' men of different breeds get together and imite on a 
maximum and minimum cut for the diffei'ent imperfections. 

The question is being asked why should you mark thus so and so. 
At a scoring meeting you are provided with a card setting forth the hog 
in a numerical division for a standard of perfection of 100 points. The 
score card, being marked off, the different parts, according to their vital 
value, such as, for illustration, the head, marked five points for perfec- 
tion. You wxjuld mark it four or four and one-half points. Again the 
girth around heart, marked ten points, we will give it eight or eight and 
one-half, and when you have gone through all the different points and 
added up, your total may reach seventy or perhaps seventy-five. Some 
other has scored perhaps eighty, another seventy-eight, and so on through 
the list. As you are scoring, a committeeman is also going over the hog, 
as he thinks it should be. After all are through, the cards are given to the 
committee and the questions are discussed by the meeting. Why such 
and such points are marked short of pei'fection, which call for a continued 
discussion. After -you have scored on several breeds and wish to be 
identified as an expert, a committee of three takes your case under advise- 
ment and makes a report, sometimes to the dissatisfaction of the applicant. 
NoAV this is one very good feature in the advantages of a scoring school. 
It prepares a person to tell the reason why you make your decisions. 
I know of some good hog men who have raised hogs all their lives and 
have good ideas what a good hog is. But put them in a position as judge 
at some fair and ask them why this one took the premium over the other, 
it frequently bothers them to give an answer. We have good hog shows 
at our county fairs, and the fair managers want justice done in all de- 
partments. In having a school of this kind it helps the managers out by 
knowing who is competent to pass on i-ings. And again if a person is a 
good judge it helps them to select their stock to keep as foundations for 
herds. As a rule the best judges of good stock have the best to select 
from. 



121 



SOME POINTS IN SWINE BREEDING. 



BY JNO. M. JAMISON. 



CAPACITY OF THE 15R00D SOW. 

One class of hog growers claims that a sow which only produces one 
litter of pigs a year gives a much fairer quality of pigs than if she pro- 
duces two. Yet the push of the times forces upon the breeder the practical 
belief that he can not afford to keep a sow a whole year for one litter of 
pigs. While one litter costs too much to start it, more than two are 
unprofitable, because they tax the sow beyond her limit of endurance. 
The only possible way to get more than two litters a year is to breed the 
sow while the pigs are sucking, either when they are three days old, or 
when five or six weeks old. To have a sow breed when the pigs are this 
latter age, she must be kept in high flesh. But few men in practice do 
this, because they do not believe a sow should be fat when she suckles 
her pigs, or because they have not the skill as feeders to keep her in this 
high condition. Because a sow comes in heat at this time, whether in 
moderate condition or fat, is no true indication that she should be bred. 
Bi'eeders practice breeding to some extent at that time, but they recognize 
that there is a limit beyond which they can not pass without loss. 

The evidence bearing on this point is strong enough to establish a safe 
rule to follow. Sometimes we meet a farmer who thinks a sow can be 
profitably bred any time she comes in heat, and if bred at this time to a 
strong and vigorous male she will bring strong pigs. We have tried to get 
two litters a year by letting the pigs suck till ten weeks old, and breed 
the sow shortly before the pigs are weaned, or within a week after. The 
plan works veiy well for two or three times, but if continued farther we 
have failures. The number of pigs in a litter will be smaller and of poorer 
quality. 

Last spring we had two strong sows that did not save as many pigs 
as they should at farrowing time. On this account it was easy to keep 
them in high flesh while suckling the pigs. When the pigs were five or 
six weeks old the sows came in heat. If we waited till the pigs were 
weaned to breed them, the fall litters would be later than desirable. On 
this account we concluded to breed them as an experiment with the hope 
that it would bring profitable results. One sow bi'ought six strong pigs 
that have done well. The other farrowed thirteen and saved ten. So far 
as we are able to judge, the pigs are as good and have done as well for us, 
as if the sows had not been bred till after the pigs were weaned. The 



122 

sow farrowing thirteen pigs was fed on pnmpliins and corn, and had all 
the clover she could eat besides. The breeding boar had the run of the 
same field, and other sows were being bred, and to our surprise this sow 
t;ame in heat when the pigs were five or six weeks old and was bred. We 
hardly expected that she would stand; however, in time she proved to be 
in farrow. Then we were in douljt as to results, as she was slow in de- 
veloping form, and slow in starting milk secretions. At farrowing time 
she brought eight pigs and saved seven. As we feared, the quality of the 
pigs was below the average. Three of them were runts and always will 
be; they are doing well, but will alwaj's keep about the proportionate dis- 
tance behind the others that they Avere when farrowed. These results 
from crowding the sow are in accord with previous experiences of our 
own, and of others who have given the matter close attention. When the 
present litter is weaned we will give the sow time to recuperate before 
breeding her again. All that will be necessary will be the length of time 
between the first and second time she comes in heat after farrowing, 
Avhich is usually about three weeks. The first time she will be in heat, in 
three days after the pigs are taken aAvay from her, she will be well fed 
from this time till the second time, when she will be bred. Being well 
fed, she will be gaining, and Avill doubtless do well next time she farrows. 
In our experience, this three weeks' rest is very necessary to keep a sow 
up to her full working capacity. If not allowed she is soon Avorked 
beyond her powers of endurance, and no one suffers from the results more 
than the oAvner. The weakened vitality shows first in the offspring in de- 
creased numbers and quality. This overwork in the management of many 
farmers sends first-class brood sows to the fattening pen, condemned as 
Avorthless, when they should be just reaching their prime. And these 
farmers never take a. thought, or reach a just conclusion as to why the 
soAA'S failed. Animals in our care that should be profitable too often have 
to take the blame of failure, when we alone are the cause. 



BEDDINU THE SOW. 

.Ml pig growers have their preferences and prejudices in this matter. 
Some use forest leaves and prefer them to anything else, but to have these 
in supply requires that they be gathered and stored Avhen they fall from 
the trees in the early fall; otherwise, they are drifted, they get wet 
and are unfit to use. To store a large quantity requires more room than 
most farmers can spare for this purpose. Witli straw it is different. 
While it is best to have it imdei- roof, still if it is Avell stacked dry 
struAv can be had at any time to bed the brood sows. While we 
liave used leaves, straAV and fodder, and could have a liberal supply 
of leaves to store each fall, if Ave had storage room, and could make 
room if really necessary, we think straw, on account of its many 



123 

good qualities for this purpose and the ease with which it may be 
liept is preferable to either leaves or foddei-. In using straw we have 
found that oftentimes the bed need not be changed more than once a 
week. This is governed very much by the condition of the weather 
outside the house, if the sow has outdoor range. We make it a rule to 
change the bedding when we notice particles of straw, short pieces, stick- 
ing to the sow when she leaves the nest. When it is cut up this much it is 
getting fine enough to cause more or less dust. While in times past we 
have partly changed the bedding every day, we have concluded that it is 
too costly an effort toward cleanliness, and besides we do not regard this 
daily work as necessary. The breeder will take care not to bed the sow 
with new straw just before farrowing. To prevent being caught, he must 
know when the sow is due to farrow. She should have a good clean bed 
of straw two or three days before farrowing, and in sufficient quantity to 
meet needs at that time, and allow what becomes wet and soiled to bo 
removed, and not require the bed to be replenished for two or tlirc^e days. 
There is a question, and diversity of opinion, as to how much straw a sow 
should have for a bed at that time. A sow, when allowed her liberty in 
the woods. \vi]l gather for her nest as much as a wagon box full of leaves, 
sticks and Avliatever she can find conveniently, and out of this incongruous 
pile, after a few days, bring a strong, vigorous litter. But when brought 
to modern requirements in the use of shelter, and supplied bedding, 
maternal instinct seems to have lost its force to a considerable extent, 
and the owner must exercise a certain amount of judgment in her manage- 
ment if he Avould have her succeed well with her pigs. Since we have 
been growing pigs, this is the first year that we have not Had, and could 
not get, good straw to bed our sows. As we did not have room to store 
leaves in season, we have had to depend entirely on fodder. As this 
product is unusually abundant, we have been able to keep the sows that 
now (the middle of March) have pigs six weeks old, well and comfortably 
bedded. About a week before farrowing we put them in separate lots, 
and put two or three good-sized bundles of fodder in each house. Before 
farrowing time they had this fodder well broken and torn to pieces. 
A visiting farmer inquired how we got the fodder in such good shape for- 
Ihe beds. At farrowing time we fovuid it as desirable as straw; at any 
rate the results were as satisfactory as we could hope to have with the 
use of straw as bedding. A number of times, after farrowing, we did not 
use the whole stalk, but broke— or cut— the bundles in two about the 
middle, giving the sows the tops for their beds. Now, we use the fodder 
whole, pushing the l>undles into the houses at the small doorways. The 
houses are six feet square, and it requires some mashing or breaking of 
the tops, as they are pushed in, top first, to get the long bundles into the 
houses. Three bundles, with the ties cut, cover the floor of a house very 
completely, and putting them in tops first places the finer parts of the 
fodder where the pigs and their dams find it most comfortable to nest. 



124 

Pi'om what we know of shredded fodder, we are led to believe that it is 
superior to straw for beds for sows and other swine stoclv of tlie farm, 
that is, taking the whole season through. We have a rail pen covered 
with fodder adjoining our feed lot at the barn, in which our brood sows 
are sheltered. They keep the nest comfortable and clean, with the corn- 
stalks they carry in from the feed lot. Usually we have a straw stack 
in the feed lot that the sows bed and shelter about, but we find the cheap 
temporary shelter, bedded with cornstalks, more to our notion than the 
protection they get about the straw stack. Here they keep dry, and their 
bed does not get dusty— two points that are hard to secure about a straw 
stack. In cleaning out the soiled bedding made from fodder, from the 
small houses, we do not find it more unpleasant or difficult than it is to 
clean out the soiled straw. When we do this work, we use a hoe, working 
from the outside. 

SINGLE HOVTSE SYSTEM. 

No animal on the farm can be sheltered more cheaply and satisfac- 
torily at the time of parturition than the brood sow. This statement will 
cover a greater part of the large swine producing area of the United 
States. Two important features only are to be considered as absolutely 
necessary— warmth and dryness. These can be had by the use of different 
materials, cheap or expensive, as suits the fancy and pocketbook of the 
builder. A single shelter or house for each sow we think much preferable 
lo the structure that will hold several animals. It is advisable for a lierd 
of brood sows to farrow as near the same time as possible. When this 
is accomplislied tlie houses can be put two or three rods apart, and will 
answer the purpose as well as if a greater distance, provided there are 
dividing fences between them. It is hard to get a lot of sows separated 
so far apart but that they will hear the herdsman Avhen he commences to 
feed, and all be on the alert. This expectation for a share of the feed is 
against the large house that will accommodate a number of sows, as the 
sow will often leave the nest at farrowing time to go to the feed trough, 
usually to the detriment of her litter. 

If separated from her companions far enough for them to be fed 
without disturbing her it is much better. Again, if separated in this way, 
it is much easier to keep litters from mixing until such a time as there 
is no danger of the strong pigs stealing from the weak. 

In a herd of sows there is often one that is not as good a milker as the 
others. In a case of this kind nature does not limit the number of pigs 
to suit the supply of milk. She is as apt to produce a numerous litter as 
tlie best milker in the herd. The result is that these little fellows are 
always hungry, and spend much of the time pulling at their mother. 
If the sow is in a house with several others with litters, these hungry, 
restless fellows will cause much unrest with the others. We have often 



125 

noticed that when one litter of pigs begins to trail after their dam for 
tlieir feed the litters of the herd are almost sure to take up the cry, and in 
a short time all the sows are down and the pigs sucking. When the sows 
and their litters are separated until the pigs are at least one month old it 
is much easier to feed each sow properly and get the pigs to eating. And, 
more than this, it is conducive to better thrift and health. 

For single houses to be used in this way we would want them portable, 
or of material that could be torn to pieces and removed when not in use. 
The latter is the least expensive, and within the reach of every farmer 
able to own two or more brood sows. 

PKiS ON GRASS. 

There is an inii)ression with many that the pig should run on grass 
without grain, lliat he will gain all the faster when he comes to the grain 
ration. 

Careful experiiueiits made to sliow the value of grass without and 
with grain show that there is little gain from grass alone. Farmers must 
get away from the idea that there is profit in the long run from keeping 
pigs for a time on pasture without grain. If you want the most out of a 
pig he must pay for his feed all the time and a little besides. We have 
never seen the grass so fine but the pig would take a little grain with it, 
and vice versa. If the water and feeding grounds are some distance apart 
and good pasture intervenes the pig will hardly eat so much grain but 
that he will graze as he goes back and forth between the grain feed and 
water. When grain is fed while they are on pasture but little of it is lost 
to supply the wastes of the animal system or to offset the absorbing waste 
of cold. And then how much pleasanter to feed on grass than on frost 
and snow. 

In feeding corn to pigs that have the run of good pasture we have no 
arbitrary rule as to how much they shall be fed, but are governed solely 
by their appetites. When they come with a rush for the feed then we 
feed liberally, but if they are slow to come to the feeding ground we cast 
out the corn with a sparing hand. If we go to the feeding place and see 
corn left from the time of feeding before we feel that we have blundered 
and overfed. If pastures are parched and scant we regard it as absolutely 
necessary that the pigs have a grain product that will come nearest giving 
them the grass properties, such as bran and middlings dampened. 

When new grain is to be fed there is no better plan than to give it 
with grass, and in limited quantities till the pig is accustomed to his 
feed. The aim should be to keep the pig comfortably full but not wholly 
on corn, other grain or grass, but a combination. Then the growth and 
gain will be more even and rapid, and at a less cost. The rule should be 
when grass is plenty to feed what grain the pig will come to each time 
with a relish. 



120 

CLOA'ER TfAY FOR SWINE. 

All sufoessriil swine growers reudily eoucede the advantages in grow- 
ing clover in connection with other crops grown for their hogs. It is re- 
garded as the best crop to grow preceding a corn crop. Pigs grown with 
the aid of clover pasture if properly handled always yield a good profit on 
the care and feed invested in them. 

The plea against pigs grown in winter is the lack of growth secured. 
AVithout the muscular and hone development they cost too much. The 
main reason for the excessive cost is that the ration they get is improp- 
erly balanced. Usually young hogs carried over winter get a sufficient 
(luantity of feed, but it is not the right kind. It is generally recognized 
tliat bran and middlings fed as slop will correct the error in the ration of 
corn, but too many farmers are slow to piu-chase these products; they 
feel that they (tost too much, and as they are usually fed there is much 
truth in this claim. If pig growers can be brought to believe that clover 
is as necessary for swine in winter as in summer they will consider the 
possibility of carrying the summer conditions into winter as much as 
possible. We can not have the green, succulent growth of summer during 
the winter, but we can have the cured— or dry— product of the plant. 
Many farmers think they can not make clover hay and that it is poor 
feed. Such men, if they are hog growers, must learn to make good clover 
hay, then they Avill soon know its value. Not only for the horse, cow and 
sheep, but also for the pig. 

The stumbling block in its use for the pig is how to feed it. While all 
know that the pig revels in green clover, eating right and left as he 
wades through the strong, rich growth, they are slow to believe that hay 
will be eaten as readily. Cut up your clover hay and make a chop feed, 
mixing in bran and shorts just as you would do for your horse or cow, 
and you will find that it is relished by the pig and that he will thrive 
on it Just as well as other stock. 



FEEDING WHEAT. 

Wheat is an excellent feed for swine, if ground and mixed with other 
and lighter feed, the mass being made into slop. Have had no very 
satisfactory results from feeding whole wheat, especially when fed dry. 
By soaking, whole w^heat can be fed to considerable extent without loss. 
For young pigs, where growth is the essential point, sloppy feed is superior 
to dry feed of any kind. For growing pigs never use pure ground wheat. 
Oats, or heavj^ bran, or both,' should be added. Some succulent, or bulky, 
food should always be given with this concentrated food, thus aiding 
digestion and sustaining the appetite. 



127 



MATITltlO 11K1010I)1N(; ANIMALS. 



BY THEO. LOUIS, DUNN COUNTY, WIS. 



Experience leads me to say it is to tlie advantage of ueigliborlioods 
or districts to adopt the same breed of liogs for the reason that boars 
can be retained to a greater age and maturity, provided a strict record 
of their line of breeding is observed, in order to avoid injudicious inbreed- 
ing. There is an ever growing tendency to l)reed from young, immature 
stocl;:, the breeders being roused by the demand of the markets for liglit- 
weights of tender age. We should bear well in mind that while the art 
of breeding lias devek)i)e<l hogs of all lending strains which at the eni'ly 
age of from eiglit to ten months lill this reiinirenieni, this early matur- 
ing falls far short as to maturity for breeding. In no line of live stock 
is this law of matui'ity for breeding so much disregarded as in the 
breeding of swine. The frequent complaint that this or the other kind 
of breed does not respond properly to feed in the line of growth, and 
seems to be subject to difficulty in gestation, deficiency in number of pigs 
to the litter— these and many other complaints are seldom charged to 
where they properly belong, viz., to immature breeding, injudicious selec- 
tion, and the indifference in the selection of food to develop them. If 
more mature sires and dams were retained, those that have proven them- 
selves capable of reproduction and improvement, as to uniformity, pro- 
lificacy, good mothers and milkers, that have been perfected and devel- 
oped to full size and vigor by age— only by the use of these can we 
expect to retain the improvements handed down to us by master breeders. 
When indifference is replaced by proper selection and retention of the 
best, impi'ovement is the sure result. Is it not the duty of the farmer 
and feeder to ac<puiint himself with the laws of breeding which tend 
toward steady improvement? The above recommendation in regard to 
the retention of sires is most necessary to success and improvement, 
and carries most weight without further comment. 

A BAD PRACTICE. 

Another practice that has a tendency to depreciate the standard of 
excellence is to allow hogs liberty to serve sows ad libitum, and to be 
turned out with the herd or confined with a number of sows in a yard. 
Is excessive service less harmful to future offspring of swine than of 
other live stock? One service as a rule will give satisfactory results as 
to the number of vigorous pigs, while when the other system is foUow-ed 
small litters, dead pigs, deformed pigs are the result, but in swine breed- 
ing this is ascribed to bad luck, while the horse breeder would ciiarge 



128 

it to excessive use of the sire. Build a paddock or yard four or five rods 
square, v^^ith a shaiity-lilie liouse seven by eight feet, seven feet high in 
front, five feet to rear, with a door two and one-half by four feet high 
to pei'mit of entrance when cleaning it, a half drop or swing door on 
hinges, attached to the upper part to keep out beating storms and cold, 
and a tight board fence, high and strong, which will prevent teasing 
the sows, and will also prevent fretting and irritating the boar. This 
often has disastrous results, the boar becoming impotent by self-abuse, 
especially in the case of young sires. There should also be a feeding 
floor in one corner of the yard, eight by eight or ten feet, so that a large 
boar can stand in front of the trough— a V-shaped trough of three feet 
in length, securely fastened to floor and wall. A plank should be securely 
fastened edgeways with spikes to end slippers, and stakes firmly driven 
home to guard against his natural propensity of root hog. At the corner 
a slide gate tAvo and one-half by three feet should be placed, to permit 
the entrance of sows. At the further end of the floor build the pen. This 
may seem like extravagance, but when we take into consideration that 
a yard of this kind will last from fifteen to twenty years by simply 
repostiug it, this will lose its force, and furthermore to have a boar 
under control and use him at will is worth a great deal. If the yard 
can be situated so as to give natural drainage it is an advantage, but 
it is essential that a hand rake, shovel and fork should frequently be 
used to prevent contamination. But while secure and under control, 
the boar should never suffer for a food ration calculated in its nature 
to develop him; he should not suflier for the want of green food and 
succulent food when the season permits, and in fall and winter squash, 
pumj)kins and roots should not be wanting. Nor should he be deprived 
of charcoal, ashes and salt— in fact, no hog should. 

KEEP THE GOOD BREEDERS 

If it is of importance to retain the boar to a greater age and until 
further development, it is of equal importance in the case of the sow. 
Too many do not deem it essential that they should have a system of 
breeding; if not, why not? Why can we not have a note book, a list 
and a record of the sows that have proven themselves superior in all 
respects? Why not retain her as long as she proves satisfactory, instead 
of using a young, untried one that has not been selected with regard to 
heredity and the virtues of a mother, a breeder, and her milking qualities, 
but because she is pretty and she is a sow? If sows are selected yearly 
to replace those weeded out— those that have proved unsatisfactory— they 
should be selected from only the best and most profitable mothers, so 
that improvement will keep pace Avith reproduction. This selection 
should be deferred until the pigs are from three to four months of age, 
as we can then better judge their development and disposition, and they 



129 

should be fed ou the very best growing and developing food available. 
We have found it a good practice not to breed the sow for a second litter 
the first season, but to give her a chance to recover from the strain so 
as to fully develop in size and vigor. Thereafter we breed her twice a 
year. We have an inflexible rule that no young sow is bred before she is 
eight months of age. It Avill also be found of practical advantage when 
having a list of sows in a note boolc either M'ith name, marli or number; 
or for convenience put a ring in the right or left ear. the upper or under 
side, to note the time thej' come in heat, say in October; any farmer 
liuows that this will occur each three weelis. In this way he will not 
Avaste time in watching Avheu to breed the sows or be disappointed in 
missing her, but one who never practiced it will find to his astonishment 
that he is becoming master of the situation. 

UNIFORM HERDS. 

With the boar in the enclostire. able to regulate the service, and 
knowing. that the gestation period takes place within 110 to 112 days, he 
will know that by March or April 1. ns the case may be. he must be 
ready to accommodate ten or twelve sows with breeding pens and play 
midwife day and night. As a compensation for labor and system he has 
a lot of pigs of nearly the same age and size to feed and care for, a 
tniiform lot to put upon the market, not to mention the advantage of 
being weaned at one and the same time. This is not a fine-spun theory, 
but has been the practice of the writer for a long series of years. The 
sows can then be turned out to pastiu-e and receive a liberal allowance 
of feed once or twice a daj'. at stated time, according to their condition, 
in order to have them fully recover from the strain of nursing and breed- 
ing. All that have proved deficient are weeded out for fattening, and 
young sows are put in their place as heretofore stated. But sows having 
their first litter should not be condennied for having a litter of but five 
pigs if they are otherwise satisfactory and are uniform breeders. A 
twelve or fourteen teated sow, of roomy build, generally responds with 
sufficient numbers at her second litter, unless heredity on her dam's 
side is vpanting in this quality. But should there be small and imeven 
litters with the larger number of sows the sire may be at fault. 



FEEDING THE BROOD Sow. 
[From the Prairie Farmer 

Did any of our readers ever investigate the growth of a litter of pigs 
and learn by experience what an organized appetite the little- fellows 
are? A Wisconsin experiment, made some years ago. showed that a 
litter of seven pigs. Aveighing eighteen pounds when farrowed, had, at 



130 

the end of the third week, increased to ninety-eight pounds, or about 
five and a half times. To malve such an increase the pigs must liave con- 
sumed a good deal of food, and it all came in the form of milk from the 
dam. The fact is stated to convey an idea of the importance of feeding 
the brood sow liberally during the nursing period, for she must not only 
sustain herself but must provide for this rapid growth of the young. 
The liberal feeding, however, should be judiciously planned with a view 
to other conditions of the problem. Having tapered the feed down until 
it is quite light as fan-owing time is reached, the sow needs nothing but 
cool, though not chilly cold water for the first twenty-four hours. Then 
the feeding should begin light, and full feed should be gradually reached 
only at the end of about ten days. An observance of this plan is neces- 
sary to prevent those digestive disturbances in both dam and litter which 
carry off so many young pigs, making them wonder, if they can be 
supposed to wonder, 

If so soon I am done for. 

What in the world was I begun for? 

The large losses that occur in litters on the average, especially among 
very young pigs, are in a great measure due to injudicious feeding either 
in quantity or kind, and it is generall5' overfeeding tliat does the mischief. 
The kind of food given, too, is important. The sow has to make an abun- 
dance of wholesome milk of a quality that will produce gains of the kind 
indicated, and these gains are growth rather than fat. The feed given 
to the dam must, therefore, be growth making food. This means that it 
should consist of bi-an, shorts, oat meal and feed stuffs of that class 
rather than of the heat and fat making kind, like corn. There is, it is 
generally admitted, too much corn fed to hogs in the corn belt at best, 
but there is no period at which the feeding of it is a greater mistake 
than during the suckling period. After the sow has lain quiet and undis- 
turbed for twenty-four hours a thin bran slop should be given, and this 
may be gradually thickened, at first with bran, and later with bran and 
shorts, until after ten days good, liberal feeding is reached, consisting 
chiefly of the more nitrogenous kind. If methods of which what has 
been said is only an outline are adopted, and if, in addition, care is taken 
to guard the pigs against exposure and overlying, there will be a good 
deal larger percentage of pigs raised than is usually the case. The ques- 
tion of exposure is an important one, especially with litters that come 
during the changeable weather of early spring, and unless the swine 
grower is prepared to give adequate protection, it will be well not to 
breed for early litters at all. 



HOG CHOLERA CURES. 

So many "infallible" hog: cliolera cnrc-s have been put upon tlio market 
the past decade that swine l)rocders have very little faith in any new 
remedy that is suggested. Dr. C. T>. Smead makes some very timely sug- 
gestions on this -subject, and is of the opinion that tlie disinfecting of the 
pens or premises, the separating of the diseased from the healthy, and 
the practicing of better sanitation have done more tov^-ard effecting a cure 
than the remedies used. He says: In fact I do not believe that swine 
plagtie (hog cholera) can be eradicated from any herd, without a change 
in sanitary conditions in most places where it appears, the practicing of a 
vigorotis qtiarantine and the free tise of germ-destroying elements in the 
form of disinfectants. I also believe that it may be possible for healthy 
swine to be so medicated that they can be for a time kept Avith ailing 
swine and not contract the disease, and yet the medicine that was used 
would not be able to cure a hog that had the disease. I am glad that 
some discoveries have been made on the line of treating the disease,, and 
not altogether by scientific research, but by men who ai-e not professional 
scientists. Men of common sense have done and are doing as much 
toward finding a cure as the college professor, and while I do not think 
that a "sure pop"' each and every time cure has as yet been discovered 
by any one I do think that the fellow who is on the farm among the 
swine, and has been practicing common sense as regards sanitary condi- 
tions and the use of such drugs as his judgment dictates him to use, is in 
advance of the felloAv who is searching for bacteria through a microscope, 
and ctiltivaJing serums that he hopes will be able to render well animals 
immune from the disease if hypodermically injected into the system. 

While thousands of dollars have been expended by commissions and 
by experiment stations in striving to find a cure, the result has thus far 
been in one sense a failure, and in another sense a success. Scientific re- 
search lias found the cause to be a bacterial germ having its origin in 
filth, and has also foimd that the disease can be and has been carried 
from farm to farm upon the boots and clothing of people who thought- 
lessly visit sick herds of SAvine, and then visit their own or some other 
fellow's herd. The lesson therefore taught is to clean up all filth and 
make and keep the sanitary conditions right and the food wholesome, 
and then keep away from diseased animals, and keep diseased animals 
away from healthy ones; or, if compelled to care for sick ones or help a 
neighbor to do so, change your boots and outer clothing before attending 
to other swine. It has also been discovered by scientific research that 
there are many germicides and disinfectants that can be safely used, viz., 
carbolic acid solutions, solutions of sulphate of copper, and the sulphate 
of iron, also slaked lime. It has also been learned that several drugs 
can be safely given internally to all swine when the disease is prevalent 
that will to some extent prevent their contracting the disease, provided 



132 

ordinary sanitary conditions are present. One of the simplest and safest 
tliat can be used by farmers is the hyposulpliite of soda (so often recom- 
mended in these columns). This has long been known to have the power 
of destroying ferments in the blood of either man or beast, and as far 
as my experience goes will do as much toward rendering a pig immune 
from the disease as any known compound. As to the advertised specifics 
that are being put upon the market as sure cures they may be good. 
Many of them undoubtedly are, but don't invest too heavy or place too 
much faith in them uutil you are stire. But remember all the time that 
filthy conditions must be eradicated and good sanitation provided, or my 
word for it the sure cure won't cure. Farmers as a rule place too much 
confidence in specifics or cures for ailments of their animals, and take 
no heed concerning the food, water and sanitary condition of their stables 
and feed lots. There is work on this line for the farmer himself that no 
professional man or specific drugs can ever do. Especially is this the 
case with epidemic or infectious disease. Any building that can not be 
made clean and kept clean is not fit to keep a well animal in, much less 
a sick one. And any feed lot that can not be kept free from filth should 
be changed to another one. Any well, spring or stream that does not 
furnish water fit for man to drink should be condemned as a watering 
place tor animals (especially milch cows). When farmers learn these 
things and put them in practice, then and not till then will hog cholera 
and many other diseases be stamped out. 

In saying what I do about water I do not wish to be understood as 
saying that the water that man relishes the best is the ideal water for the 
beast. Mankind as a rule like water at a temperature of about fifty 
degrees, while most animals like it from ten to twenty degrees warmer. 
But I have reference to its purity. The old well that gets the soakage 
from the manure pile, or the stream that collects filth, or the spring that 
gets to be but a cesspool from the droppings of animals who go there to 
drink, these are the places that need looking after and the conditions 
made right. In most cases the well can be made right with but little 
expense by cleaning or even digging a new one. Fence off the stream or 
spring so as to prevent the bad conditions. You can do very much for 
yourselves along the line of preventing disease on your farms of all your 
animals, if you only will. In fact, far more than professional men with 
drugs ever can do for you; and while you are about it don't forget that 
the house well needs cleaning occasionally, and the cleaning of the privy 
vault and opening up the sewer drains and the free use of carbolic acid 
in water solution. Sulphate of iron and lime applied to the place where 
slops are emptied about the house, not forgetting the sink, may save you 
many a case of typhoid fever and diphtheria in the family. All along the 
line, either in the dwelling or about the barns and stables, disease germs 
in the filth that is alloAved to accumulate, and you suffer in consequence, 
while we doctors and patent medicine venders are reaping a harvest. 



133 



HOW TO CARE FOR BROOD SOWS. 



BY D J GREEN, NOBLE COUNTY, OHIO 



The care of the brood sow has a great deal to do with the success that 
we may expect to have with the coming litter. 

Ill the first place I should want good sows to care for. I have no 
time or feed to waste on such sows as I see on many farms. 

If there are any in your herd that after a fair trial have not given 
satisfaction as breeders dispose of" them, and if your business demands 
that others be added be very careful in their selection. But I think it is 
a common mistake with many of us that we try to keep too many sows, 
and do not give them the care that we could give to a less number, con- 
sequently do not raise as many nor as good pigs as we might from a less 
number. 

In selecting young sows I should want to know something about their 
ancestors, at least as far back as their grandams and sires, for in hogs 
there is as nnich difference in different family strains as in any other 
kind of animals. I have noticed that young sows partake largely of the 
characteristics of their dams, especially in regard to disposition and pro- 
lificacy. So I should select those that were out of sows of good form, 
good disposition and prolific breeders. 

PROLIFIC sows. 

By prolific breeders I would not restrict them to those that produced 
twelve to eighteen pigs at a litter. A sow that produces eight to ten 
good, strong, even pigs is prolific enough for me. Those that have so 
many seldom raise more than half of them, and it stands to reason that 
a sow that has a reasona1)le number will have larger and stronger pigs, 
and such are more likely to survive. I think that the sow and not the 
sire is responsible for the number in litters. 

I think that the condition of the sow at the time she is bred has much 
to do with the number of pigs conceived. She should not be too fat nor 
too lean, but she should be in a plump, healthy condition, if you would 
expect her to do her best and maintain the reputation of her particular 
family strain. To produce this condition she should have plenty of 
exercise and good, nourishing feed, of which grass or other green feed 
should form a considerable part. 

Now we have our sows selected and ready for breeding. The next 
thing is, To what kind of a boar shall we breed them? After selecting 
sows of the breed and type typical of our ideal hog, I should select a boar 
as near like them as possible, but not near akin. I think that sows bred 



134 

to boars of their own type Avill produce pigs of more uniformity, which 
will add much to the attractiveness as well as profit of the herd. 

After sows are bred they should be separated from other hogs, and I 
should prefer not more than two or three together, and they should be 
agreeably mated. Don't put a young, timid sow with an old, cross one if 
you expect good results, but put the old ones by themselves and the 
young ones together. Then you may at least hope for peace and harmony. 

THE sows' (iUARTEES. 

The brood sows should have good, comfortable quarters. Their sleep- 
ing room should be tight and dry, and well protected from draughts. 
If the door is to be left open there should be a wind-break. This can be 
made by driving stakes in the ground and nailing boards on them, making 
a pa.ssage way to the door. 

The bedding should be watched closely. The straw or other material 
used for bedding should be strictly dry, and as soon as it becomes mussed 
and shows signs of being damp it should all be removed and good, fresh 
bedding supplied. Bedding will require more attention in muddy weather 
than when the groinid is frozen or dry. I lay a good deal of stress on 
bedding in the winter. I have seen so many hogs with patchy coats in 
the spring, .large portions of the body almost destitute of hair. I never 
have had such when I was careful about the bedding, and I am inclined to 
think that damp, filthy bedding causes it. 

PLENTY OF EXERCISE. 

Brood sows should have plenty of exercise. They never do so well 
with me when confined in a small lot. I would prefer that they have 
the range of a large pasture field at least during fair days. They are 
fond of the grass and will take lots of exercise to get it, and both are 
good for them. I frequently let a number of them run together on a 
pasture after the cattle or on rye pasture, and give them separate quarters 
at night. They soon learn their places and will be on hands at night, 
and by letting the bosses in first we have but little trouble in separating 
them. 

Brood sows should be fed a considei-able variety of feed. I always 
feed some corn to all my hogs. I believe it is a natural feed for the hog. 
but brood sows should have in connection with it bran slop, roots and 
other green feed such as rye and grass as I have mentioned, and in long- 
continued, severe winter weather, when they can not get the grass they 
relish, early cut clover hay, I think, is of great benefit to them. They 
should be fed liberally, but not sufficient to produce too much flesh, and 
just here I Avould emphasize the importance of exercise. I believe that 
every pregnant animal is benefited by a reasonable amount of exercise. 
I know a man who keeps his mares in fine condition and in the winter 



135 

he keeps them confined in the stable, and in bad weather carries their 
water to them. The result is tluit he has lost more colts at foaling time 
than any man I know, and I believe it is froiu The lack of exei'ciso. 

FARROWING TIME. 

This period should be looked forward to with consideration. After 
we have labored to have the sow produce a good, strong litter of pigs we 
should see that it is not our fault that she does not save all of them. Sev- 
eral days before farrowing time she should have separate sleeping quarters 
from all other hogs, and this should l)e the place that you expect her to 
occupy at farrowing time, and everything should be in readiness. The 
nest should be tight so that the pigs can not crawl out and away from the 
sow and perish, as they will frequently do if an opportunity is afforded 
them. It is a good plan to place a fender around the nest to prevent the 
sow from catching the pigs between her and the wall. I find that smooth, 
round poles are about the best material for this purpose. Place them 
about ten inches from both floor and wall, and be sure to fasten them 
securely or the sow will be very likely to tear them loose. She should 
be furnished a good supjily of bedding, and for this piirpose I know of 
nothing better than dry forest leaves. All this, as we have said, should 
be done several days before the sow is due to farrow, so tliat she will be 
accustomed to her quarters, and will !iot frer to get out at tlie time tliat 
she should be quiet. 

She should be handled and made familiar with your presence, so that 
it Avill not disturb her for you to enter her quarters if need be at the time 
of farrowing. She should be entirely rid of lice before farrowing, for it is 
easier to clean one animal than eight or ten, and little pigs will do no 
good with lice on them. Carbolic acid in grease and lamp oil is the best 
thing I have found to destroy hog lice. After farrowing the sow should 
be fed lightly for several days, a little bran stop with plenty of drink at 
first, gradually increasing her rations utitil she is on full feed. 

Some may say that all of this care is too much trouble, but I have 
found that good management is more to be depended on for success than 
good luck. 



VALUE OF SUCCULENT FOOD FOR SWINE. 



BY C. S. PLUMB, PURDUE UNIVERSITY. 



In the consideration of this subject it is desired to draw attention 
to the different succulent foods available for feeding swine and to note 
their several influences on animal growth. The writer will not only give 
the results of his own experiments in feeding succulent foods to swine. 



136 

but will quote freely from the published statements of others, trusting 
that there may be information in the facts presented which will be of 
service to our feeders and breeders. 

Succulent foods for swine may perhaps be placed m three distinct 
groups, as based on the character of the plants supplying the same: 
(1) Grasses, cereals and clovers. (2) Fleshy or thick-leaved plants. (3) 
Eoots and vegetable fruits. 

Blue grass is the commonest pasture grass in those States most given 
to swine raising and so perhaps first merits attention. During 1888, '89 
and '90, Professor Morrow at the Illinois Station studied the feeding 
value of blue grass for pigs. ("Bulletin 16," Illinois Experiment Station, 
May, 1891.) Four trials were made. One lot was fed corn only, one a full 
feed of corn and grass and the third a part feed of corn and grass. The 
pigs receiving a half-feed of corn and pasture during the first period of 
eight weeks (which was then followed with four weeks of full corn feed 
with pigs still in pasture) gave the best results. Thus 441 pounds of corn 
produced 100 pounds of gain. "When pigs were fed full gram on pasture 
it required 507 pounds of corn to make 100 pounds of gain in weight of 
pig. The pigs confined in yards free of vegetation required 629 pounds 
of corn for 100 pounds of gain. Professor Morrow reports that he did 
not succeed in getting pigs to make fair gains on pasture alone, and Henry 
states ("Feeds and Feeding," 1898, page 579) that his experience coincides 
with Morrow's in this respect. Writers on the summer feeding of swine 
usually commend blue grass for pasture, but it is not so highly regarded 
for swine as some other succulent foods. 

When at the Utah Station Sanborn experimented with four lots, of 
three pigs each, from May 25 to October 14. ("Bulletin 22," Utah Experi- 
ment Station, May, 1893.) Lot 1 had pasturage; Lot 2 was confined to a 
yard 6x8 rods, in which the pigs were fed cut grass, while Lots 3 and 4 
were confined in pens 8x16- feet, one lot receiving grass and the other not. 
The four lots had all the grain they would eat, a mixture of ground wheat, 
ground barley and bran. The grass was a mixture of eight varieties, of 
which alfalfa was the principal one. The results of this experiment were 
such as to cause Sanborn to write: "The figures show no pronounced 
advantage in favor of grass feeding to pigs * * * To make grazing 
successful it will have to occur with a limited amount of grain." Later 
Mills carried on similar trials at the LTtah Station ("Bulletin 40," Decem- 
ber, 1895), in which like results were secured. In experiments where pigs 
were fed grass only and no grain they lost in weight during the trial. 

At the Ontario Agricultural College Professor Shaw conducted an 
experiment ("Bulletin 59," Ontario Agricultural College) on nine pigs, 
divided into three lots of three each. They were fed from June 7 to 
October S, 1890, as follows: Lot 1, all they would eat of a grain mixture 
of two parts by weight of ground peas and one part each of ground 



137 

barley, ground oats aud wheat middlings. Lot 2 was fed three-fourths 
as much grain as Lot 1 and a quantity of cut green fodder, "consisting of 
clover, oats and vetch, corn and millet, as these came in season." Lot 3 
had one-third as much grain as Lot 1 and twice as much green food as 
Lot 2. At the close of the experiment Lot 1 was fat. Lot 2 was prime and 
Lot 3 was not improved in condition. Shaw concludes that a grain ration 
is best in every way. 

Rye is generally recommended for late fall or early spring pasturage 
for pigs, and the writer has used it for this purpose when no other 
suitable green food was available. There is no specific data, however, that 
I know of which shows the feeding value of green rye for pigs. It may 
be fed to advantage before the stalks appear and later when the head is 
in the milk or dough, though brood sows in pig should not be permitted 
on such pasturage, owing to the danger of abortion being caused by 
ergot in the rye. 

Common red clover is the most generally-used pnsturage for swine by 
western farmers, and other green crops are used in a small way compared 
with this. Notwithstanding this fact, we have almost no figures available 
shoviiug the value of this pasture. In his work on "Feeds and Feeding" 
Henry gives only an example of using clover hay with meal as food for 
pigs. Stewart, in his work on "Feeding Animals." reports on an experi- 
ment in which green clover was cut and weighed out to pigs. A litter of 
six pigs was weaned at tive Aveeks old and divided into two lots of three 
each and of equal weight. Each lot was placed in a separate pen on June 1 
Lot 1 was fed corn meal soaked twelve hours in cold water as much as 
the pigs would eat, while Lot 2 had a small portion of chopped green 
clover mixed with the corn meal. Stewart notes that the pigs fed clover 
and meal were always lively and always ready for their feed, while Lot 1, 
with meal alone, ate greedily for a time, then became mincing and dainty 
for a few days, indicating a feverish condition of the stomach. By fast- 
ing they appeared to recover appetite and go on eating vigorously again. 
This was repeated many times during the five months the experiment 
continued. Each lot consumed the same amount of meal At the end of 
this time, the one fed on meal alone averaged 1-50 pounds each; those fed 
clover and meal 210 pounds each, or 40 per cent, more for being treated 
according to their nature as grass-eating animals. 

Stewart i-ecommends the soiling process with pigs ("Feeding Animals," 
1886. page 469) and claims that an acre of good clover will soil four times 
as many pigs as it will pasture, giving them a full ration of grass, with 
this great advantage over pasture— that you may mingle the grain ration 
with it so as to produce the most rapid growth with perfect health. 

At the New York State Station six Chester White pigs were divided 
into two lots of three each, and one fed oat and pea forage and one fresh 
second-crop red clover. This trial, however, covered but three weeks, in 
which time the oat and pea lot gained the most, consuming 7.37 pounds 



138 

dry matter for a pound of gain, while tlie clover lot ate 31.89 pounds per 
pound of gain. 

An interesting comparison of the feeding value of green clover is given 
by Coburn. ("SAvine Husbandry," 1877, page 111.) This is shown best 
in the following table : 



Gross Product 
per Acre. 



Will Produce 
in Pork 
per Acre. 



At Four Cents 

per Pound 
Will Be Worth. 



Wheat . . . 
Barley . . . 
Oats .... 
Corn .... 
Peas . . . 
Green clover 



900 lbs. (15 bu.) 
1,680 lbs. (35 bu.) 
1,320 lbs. (40 bu.) 
2,240 lbs. (40 bu.) 
1,500 lbs. (25 bu.) 
12,000 lbs. (6 tons) 



225 lbs. 
420 lbs. 
320 lbs. 
560 lbs. 
375 lbs. 
800 lbs. 



S9 00 
16 80 
13 20 
22 40 
15 00 
32 00 



This table is on the basis that four pounds of the raw material will 
make one pound of pork, except that of clover, for which fifteen pounds 
is allowed for a pound of pork. As relates to corn and wheat, in my ex- 
perience, these figures are perfectly reasonable. The claims for clover, 
however, are, I think, somewhat excessive. Coburn says: 

"If this is true in practice it is evident that an acre of clover is worth 
for pork making as much as three and one-half acres of average wheat, 
almost as much as one and one-half acres of good corn, and nearly as 
much as two and one-half acres of good oats." 

SuUivant, in the Ohio Agricultural Report, figured that an acre of tim- 
othy and clover, green, weighed 12,000 pounds, that 7^2 pounds of grass 
and clover will be consumed daily by one pig from May to October, or 
during 153 days, which is equivalent to 1.1461/2 pounds for one pig, whioh 
indicates that the acre of ground will support ten pigs, and that 382% 
poiuids of pork can be made from the acre of timothy and clover. 

Alfalfa is probably one of the best green pasture crops for pigs, and 
in experiments at Utah, where this plant formed about one-half the 
basis of the green grass, pigs did very well when fed grain in addition 
to the pasture. Alfalfa, however, will not grow satisfactorily in the East 
as a rule, and consequently red clover in the Central West must be re- 
garded as its superior under ordinary conditions. 

Rape at the present time is the most favorably known of the fleshy- 
leaved plants for swine pasture, and while but a comparatively small 
number of trials have been reported showing the value of rape for this 
purpose, these have attracted sufficient attention to justify further trial. 

At the Indiana Station for three weeks, during the summer of 1898,. 



130 

we fed rape to pigs. Eighteen Chester While pigs were selected, weigiiing 
from 60 to 120 pounds, on July 5. These were divided into two lots of 
nine each, five sows and foin- barrows being in each group. Each lot 
was kept confined in a small lot free of vegetation. Lot 1 was fed such 
fresh cut rape as it would eat, in addition to a mixture of half corn meal 
and half shorts, with some skim milk to drink daily. Lot 2 received the 
same kind of feed, less the rape. During the three weeks Lot 1 gained 
I6414 pounds in weight, or an average of .8G pounds per day per pig, while 
Lot 2, which received no rape, gained 223.5 pounds in 21 days, or an aver- 
age of 1.18 pounds per day per pig. During this trial Lot 1 ate 274'/^ 
pounds of corn meal. 274^2 pounds of shorts, 280% pounds of skim milk 
and 395 pounds of rape, while Lot 2 ate 366% pounds each of corn meal 
and shorts and 276 pounds of skim milk. If now we figure the corn meal 
at 80 cents per 100, shorts at 60 cents, skim milk at 15 cents and rape at 
5 cents per 100 pounds each, we find that each pound of fiesh in Lot 1 cost 
2.65 cents and in Lot 2 2.47 cents. While these figures show that the cost 
of production in each case was an economical one. the balance is in favor 
of the pigs that received no rape. 

At the Wisconsin Station two trials of feeding rape to swine have 
been reported, ('"Bulletin 58," Wisconsin Experiment Station, April, 
1897), including in all fifty-eight hogs. In both these experiments 
one lot of pigs was peitned and fed soaked corn and also shorts in a slop, 
consisting of two parts corn and one part shorts by weight. The other lot 
had the same grain feed with a limited amount of rape in addition. In 
the first trial the ten hogs on rape ate, in seventy-six days. 1.386 pounds 
of corn, 690 pounds of shorts and .32 acre of rape, and gained 853 pounds. 
The other lot, penned, ate 2,096 pounds of corn, 1.042 pounds of shorts and 
gained 857 pounds. As the gain is essentially the same in each lot. the 
third of an acre of rape saved 1.002 pounds of grain, or an acre of rape 
would be worth 3.318 pounds of grain. In another trial of two lots of 
nineteen each, conducted in the same manner and fed the same rations for 
forty-nine days, the rape lot ate 2,220.3 pounds of corn, 1.109 pounds of 
shorts. .6 acre rape and gained 1,066 pounds. The penned lot ate 3,106.5 
pounds of corn, 1.553 pounds of shorts and gained 1,076 pounds. The gain 
is practically the same in this instance also, so that it may be said that 
the .6 acre of rape saved 886.2 pounds of corn and 444 pounds of shorts, 
or that one acre of rape is worth 2.217 pounds of grain. The average of 
the two trials indicates that an acre of i-ape is worth 2.767 pounds of such 
grain for fattening hogs. 

Prickly comfroy, another plant with rather large, succulent leaves, has 
been experimented with some as a green food for swine, but not with suc- 
cess. At the New York State Experiment Station two lots of swine were 
fed ("Bulletin 28," N. S. New York State Experiment Station, 1891). there 
being three pigs in each lot. The pigs of both lots were fed "all the 
prickly comfrey they would eat. and a little corn meal. The comfrey 



140 

formed over 90 per cent, of the total food consumed in both pens." There 
was a steady loss in weight while comfrey was fed. 

Sanders Spencer, the noted English swine authority, says ("Pigs: 
Breeds and Management," 1897, page 6G): 

"Our own experience and that of many other pig keepers is not in 
favor of the use of prickly comfrey. The pigs are not particularly fond 
of it. and unless a considerable addition of good food is made they will 
grow big in the belly and narrow on the back, losing all muscle.'" 

Purslane or pusley, a very succulent common weed, has not been gen- 
erally used for feed, but It possesses some merits. In 1898, at the Indiana 
Station, for twenty-one days, purslane was fed two Chester White sows. 
The pigs were of about the same size and age and the purslane was well 
developed when fed. From September 21 to October 11 the sows were 
confined in a small yard or pen. They were fed a mixture of half shorts 
and half hominy meal, twice a day as a slop, and all the purslane they 
would eat. During this time the pigs consumed GlVi. pounds each of 
hominy feed and shorts and 390 pounds of purslane. One pig weighed 
162 pounds on September 20 and 182^2 pounds on October 11, a gain of 
20% pounds, and the other weighed 157 pounds on September 20, and 174 
pounds on October 11, a gain of 17 pounds. Rating hominy feed at 65 
cents per one hundredweight and shorts at 70 cents per one hundred- 
weight, this gain in weight would cost 2.2 cents per pound. The pigs 
consumed about 181/0 pounds of purslane per day between them. It was 
not eaten with the relish that was to be expected, yet the pigs did very 
well while receiving it, making fair daily gains. 

Roots and vegetable fruits furnish a class of succulent foods for 
swine that may be regarded as a most desirable sort for winter feeding 
when pasture is not available. Some of these may be grown at compara- 
tively small expense. 

Artichokes for manj- years have been known as suitable for pigs, and 
the live stock and agricultural press have published much relative to the 
value of this plant for swine. The writer's experience with artichokes 
has not been so encouraging as reported by others, but perhaps this is due 
to a somewhat limited experience. Four sows placed in a small field of 
artichokes that had not been disturbed made a total gain in weight be- 
tween October 25 and November 8 of twenty-seven pounds. They rooted 
out the artichokes and were fed in addition fifty-seven and one-half 
pounds each of corn meal and shorts. Each pig gained much the same in 
weight. These pigs no doubt would have done better had there been a 
larger area of artichokes to feed on, so that the experiment might have 
been longer continued. As it was they practically cleaned the lot of all 
tubers. 

Some very flattering reports have been made on artichokes. Coburn 
quotes A. C. Williams (''Swine Husbandry." 1877. page 112), a prominent 



141 

and sxicoossrul I'olnud-China bi'feder in Iowa of yoars ago on a large scale, 
as writing: 

"Tlie keep of my hogs in warm weather is bhie grass, clover and 
Brazilian artichokes. Forty head of hogs and their pigs may be kept 
without other food on an acre of artichokes, from the time frost is out of 
the ground until the first of June, and from September or October until 
the ground is again frozen." 

At the Oregon Experiment Station six Berkshire pigs weighing from 
113 to 215 pounds each were fed artichokes and grain from October 22 
to December 11. They gained 244 pounds in weight, or an average daily 
gain of 0.81 pounds. The pigs ate 756 pounds of grain during this period, 
which is 3.1 pounds of grain for each pound of gain in live weight. In 
other experiments it was fomid that it required five pounds of mixed 
grain to produce a pound of gain, hence on this basis the artichokes con- 
sumed would represent two pounds of grain in producing each pound of 
gain in live weight. The pigs consumed the artichokes on one-eighth of 
an acre, rooting them all out. (•'Bulletin 54,'' Oregon Experiment Station, 
1898.) 

Sweitzer. of the Missouri Station, reports a trial by Porter in which 
artichokes and wheat meal were fed pigs. It required 325 pounds of wheat 
meal and 820 pounds of artichokes to produce 100 pounds of increase. 
('•Bulletin 29," Missouri Experiment Station.) In none of the reports on 
feeding artichokes are results secured in gain of live weight that have not 
repeatedly been attained by feeding no larger amoimt of grain than is 
indicated in these trials where no artichokes were used. 

Potatoes, as has already been stated, have long been used as food for 
pigs and usually in the boiled form. Pigs will eat raw potatoes, but not 
with the relish that they will boiled ones. Henry reports ("Feeds and 
Feeding," 1898. page 595) three experiments in which a comparative test 
is made of cooked potatoes and grain when both were fed in connection 
with skim milk or whey. Four pounds of potatoes fed against one pound 
of grain gave practically the same gain in live weight. The quality of the 
pork from the potato feeding was good. 

At the Oregon Station ten pigs were divided into two lots. Lot 1 was 
fed one part shorts and two parts chopped oats, while Lot 2 was fed a 
mixture of shorts and cooked potatoes. The pigs in Lot 1 consumed 6.8 
pounds each per day, and made a daily gain of 1.8 pounds, or one pound 
of gain to 3.8 pounds of food. The cost of producing 100 pounds of live 
weight in. this lot was $2.18. The pigs in Lot 2 consumed 12.4 pounds 
of potatoes, and 2.8 pounds of shorts each per day. and gained 1.3 pounds 
per day. The cost of 100 pounds of gain with Lot 2 was $2.86. From this 
experiment, when the potatoes were reckoned at ten cents per bushel, 
there was no profit in feeding them. An effoi't was made to increase the 
amount of potatoes consumed, but the pigs would not eat the greater 
quantity. 



142 

Sugar beets, through the recent great increase in their cultivation for 
sugar production, are attracting attention as a food for swine. Last year 
at tlie annual meeting of the Illinois Stock Breeders' Association strong 
testimony was given by practical feeders in favor of feeding them to pigs. 
The testimony seemed to be that the pigs relished them and improved 
while receiving them in their rations. 

In experiments at the New York State Station ("Report for 1892," 
page 283), in which sugar beets were compared with sorghum as food for 
swine, about 0V2 pounds of beets and 61/2 pounds of sorghum per head 
were fed daily as a full ration with skim milk and linseed meal, with the 
result that "all the rations gave profitable results." This trial covered 
sixteen weeks. 

At the Canadian experimental farm at Ottawa, two lots of eight pigs, 
averaging about GO pounds in weight per pig, were fed from December 29 
to May 18 a mixture of ground peas, barley and rye, with sugar beets and 
silage respectively. ("Report of the Central Experimental Farm, 1891," 
pages 83 to 87.) To half of each lot grain was fed steamed; to half, raw. 
The pea silage was made from pea^ harvested when the pods were full, 
but the peas soft and the vines green and succulent. The silage kept well 
but the pigs refused to eat much of it. The results show no striking 
differences between gains on pea silage and on sugar beet rations. 

Mangel wurzels furnish the farmer with a large amount of succulent 
winter food in the form of roots. These may be produced veiy cheaply. 
In 1898 at the Indiana Station we grew as high as 2.5% tons of mangels 
per acre at a total cost of only eighty-five cents per ton harvested. No 
other succulent winter food for swine can be produced so cheaply; conse- 
quently, if they can be profitably fed the growing of mangels should be 
encouraged. Beginning on February 1, 1899, a feeding experiment on pigs 
fed mangels was begun at the Indiana Station. Twelve Chester White 
pigs were selected, which were about three months old, at the beginning 
of the experiment. The pigs were divided into two lots of six each. 
Each lot was confined in a pen about 15x.30 feet, with a comfortable 
shelter house in one end. Each lot was fed a grain mixture of one part 
corn meal and two parts shorts, and Lot 1 was fed cut mangels and Lot 2 
was not. Lot 1 ate, up to April 19, 442% pounds of corn meal, while Lot 2 
ate 551% pounds, or 109 pounds more than Lot 1. Lot 1 ate 877^^ pounds 
of shorts, while Lot 2 ate 1,091 pounds, or 213% pounds more. Lot 1 also 
ate 514 pounds of mangels, which was about as much as they could be 
induced to consume. 

The following table shows the more important facts relative to this 
experiment, which is a comparison of the cost of food to cost of grain: 



143 

Lot 1. Lot 2. 

Total pounds gain made 355.5 442.5 

Average daily gain made in pounds 4.6 5.7 

Pounds of meal and shorts to make pound gain 3.71 3.71 

Cost of food fed $10 19 .$12 05 

Cost of food for each pound of gain 028 027 

Cost of food for each 100 pounds of gain 2 80 2 70 

The interesting facts are brought out by these figures that it required 
exactly the same amount of corn meal and shorts to make a pound of gain 
with each lot, and the total cost of food for each pound of gain for Lot 1 
■was slightly in excess of the cost for Lot 2, the roots making this extra 
expense, which amounted to ten cents for each 100 pounds of gain live 
weight. 

A study of the amount of digestible food consumed by these pigs 
shows that Lot 1 was fed 3.36 pounds dry matter for each pound of gain, 
and Lot 2 was fed 3.23 pounds of dry matter for each pound of gain. 

In his work on "Feeds and Feeding" Henry quotes at considerable 
length certain Danish feeding experiments on pigs. In reference to the 
use of roots I wish to quote from some of the statements made. In com- 
paring mangels and grain, all the lots received skim milk or whey in addi- 
tion to grain and roots, excepting Lots E and F, to which an equivalent 
of additional roots was given. It is here shown that ten pounds of 
mangels more than equal, and eight pounds about equal, one pound of 
grain in trials. The quality of the pork produced by the different lots 
AA-as very satisfactory. Even where one-fourtli the daily feed was given 
in the form of mangels no ill efilect was noted. 

In 1890 a preliminai-y feeding experiment was made, using beets with 
different sugar contents, to ascertain their comparative feeding values. 
Mangels containing 12.71 per cent, dry matter and 8.93 per cent, sugar 
were fed against fodder beets containing 19.86 per cent, of dry matter and 
13.8 per cent, of sugar, or against barley. The experiment included 
twenty-five pigs, averaging 79 pounds each and lasted seventy days. 
The indications were for pigs one pound of barley had a feeding value 
equal to 6 to 8 pounds of mangels or 4 to 8 pounds of fodder beets. In 
3891-92 204 pigs were fed four kinds of roots, in addition to daily refuse 
and grain. There were fed — 

Dry matter. Sugar. 

(1) Eckendorf mangels containing -11.0 per cent. 6.0 per cent. 

(2) Elvetham mangels containing 13.0 per cent. 8.9 per cent. 

(3) Fodder sugar beets containing 16.5 per cent. 10.9 per cent. 

(4) Sugar beets containing 21.2 per cent. 14.0 per cent. 

Lots fed barley only made the largest gain, closely followed by those 
half of the grain of which was replaced by roots in the following ration: 



144 

For one pound barley substituted 7.5 pounds Eckeudorf mangels, 6.5 
pounds Elvetham mangels, 5 pounds fodder beets and i pounds sugar 
beets. These quantities of different kinds of roots proved nearly equiva- 
lent in feeding value. The conclusion was arrived at that about 40 per 
cent, of the daily ration of the pig may be advantageously made up of 
roots. Slaughter showed pork from pigs fed roots fully equal to those fed 
grain only. . Long states ("Book of the Pig," 1886, page 254) that he 
remembers one case where a large quantity of mangels returned $6.24 a 
ton when fed to pigs. At the New York State Station they made a return 
of $3 per ton. ("Bulletin 2S."' New A'ork State Station.) 

Carrots are not a profitable crop to grow for feeding live stock, owing 
to the expenses of cultivating and harvesting. Long states that they have 
long been used for pigs, although they are too rich for feeding animals. 
("Book of the Pig," 1886, page 254.) Numerous experiments, according to 
this author, have been made in feeding them, and it has been shown in 
some instances that they have returned as much as $7.20 a ton by being 
converted into pork. 

In the Danish feeding experiments above referred to in 1892-94, on 
nine different estates, 893 pigs were divided into 175 lots. In comparative 
trials carrots and mangels containing equal quantities of dry matter had 
similar value in pig feeding. It was shown that the amount of diy matter 
in roots is of importance, rather than the total weight or quantity of sugar 
contained. 

Later nine experiments with 277 animals in 54 lots were conductfd 
for the study of relative values of barley, mangels and carrots. Two 
kinds of mangels and four kinds of carrots were used. Dairy refuse was 
fed all the lots. Roots were fed in such quantities that 0.84 pounds of dry 
matter in roots corresponded to one pound of grain. The experiments 
lasted 80 to 130 days, the average being 102 days. The pigs averaged 
66 pounds at the beginning of the experiment and 169.6 at the end. The 
average daily gain made by the lots on different rations was as follows: 

Barley ' 0.986 lb. 

Eckendorf mangel wurzels 0.828 lb. 

Elvetham mangel wurzels 0.833 lb. 

Vogeser and Champion carrots ....'. 0.875 lb. 

James and Giant 0.900 lb. 

The gains made on roots in these experiments are not up to the pre- 
vious ones. Carrots are shown to be of similar feeding value for pigs as 
mangels when equal amounts of dry matter are fed. 

Kohl rabi is practically unknown as a pig food in America, I believe, 
but in England Sanders Spencer uses it to a considerable extent. The 
following quotation is of more than common interest, not only in relation 
to the food used, but method of handling the pigs. ("Pigs: Breeds and 
Management," 1807, page 64): 



145 

•It is scarcely necessary to remind our readers that a somewhat differ- 
ent system of feeding the soavs is advisable in the winter to that which is 
suitable in the summer, when there is plenty of grass. * * * At the 
time of writing (December) we have some sixty aged sows, the majority of 
Avh!ch are carrying their pigs. * * * These are being kept in three 
lots, one of which comprises thirty-six of the strongest and most lusty 
of the sows; these have the run of some fifteen acres of grass, and 
besides what they can find on the grass field they have nothing but kohl 
ral)i and an occasional feed of small or diseased potatoes. As those of 
the sows which are forward in pig require more nutritious food they 
will be drafted out and supplied with iL Another lot of nine sows, which 
have each reared one good, large litter of pigs and are again forward in 
pig. have the run of a grass field of some five acres in extent, in which 
is an open shed which is used by the sows for shelter. Their food 
consists of kohl rabi and some mixed meal, of barley, wheat, maize and 
peas, fed to them as slop, night and morning. Other sows that are older 
are fed kohl rabi run through a root cutter. 

"This system of feeding sows will continue until about March, when 
the rabi will have lost much of their goodness and the supply of them 
will be exhausted. Mangels will gradually take the place of the rabi, 
btit in smaller quantities." * "•• * "We grow but very few swedes or 
white turnips, or these would take the place of kohl rabi. At one time 
we grew a considerable quantity of cabbages for the pigs, but we found 
that these caused constipation and were not at all suited for the little 
pigs or for young boars which were kept confined in sties. Even kohl 
rabi require to be sparingly used for the younger pigs or they Avill some- 
times cause constipation." 

Turnips are only fed in a small way in America, and then. I believe, 
usually boiled. Long states ("Book of the Pig," 1886. page 254) that they 
furnish an admirable diet when judiciously given, and that he has known 
many thoroughly practical feeders to use them largely in the winter with 
good effect. At the same time he saj's that numerous instances could be 
quoted in which they have caused disease, weak litters and even abortion. 
Like all roots, he saj^s turnips should be cut up as small as possible for pig 
feeding and mixed with the meal at least twenty-four hours before being 
fed. 

In Danish feeding experiments, when feeding barley and whey to pigs, 
turnips were substituted in part fbr whey. In two experiments with 
thirty animals barley and whey gave an increase of 1.08 pounds per head 
daily, while turnips gave 0.96 pound. The experiment lasted 130 and 110 
days each. ("Experiment Station Record," Vol. YII. 1895-96. page 243.) 

Pumpkins have for 5'ears been fed by our farmers to some extent to 
pigs, and while they have as a rule met with favor we know little of 
their feeding valtte on the basis of reports. The Oregon Station fed 
pumpkins to six Berkshire pigs, which were about eight months old when 

10— Swine. 



146 

the experiment began. The pumpkins were coolied in a vat and mixed 
with shorts. They were fed from October 30 to December 25. Reclion- 
iug pumpliins at $2.50 per ton and shorts at $12, the amount of the former 
fed was worth $9.40 and the latter $5.54, a total of $14.94. The total gain 
in live weight was 499 pounds, making the cost of the food for 100 pounds 
of gain in live weight $2. The pigs consumed large amounts of pumpkins, 
averaging for the two last feeding periods 26 pounds each per day. At 
first only small amounts of shorts were necessary, but later this amount 
had to be increased. The average daily gain for the entire period was 
one and one-half pounds per pig. The quality of the meat was very fine. 
(•'Bulletin 54," Oregon Experiment Station, 1898.) 

The real value of succulent food for swine can not be measured by 
simple gains in weight of pigs given such food. Undoubtedly where 
animals are confined to a pure grain diet the digestive tract is more torpid 
and sickness is more likely to occur than when succulent food is given. 
Then the digestive organs are more active and natural in movement and 
the body is better prepared to resist disease than when pure grain food 
is fed. The influence of this succulent food on sows in pig or sucking pigs 
can not be measured by the scales, but the general testimony of practical 
feeders of experience is that such diet promotes easy parturition, a 
generous milk flow and vigorous offspring. Pigs that are to be fattened 
in a short period of feeding do not perhaps need roots in their diet, though 
[ believe it would be to their advantage, but breeding stock, both male 
and female, and suckling sows will certainly be materially benefited by 
summer pasturage and roots in winter. Swine should always be fed with 
discretion the first few days of turning on pasture to prevent bloat, but 
where roots are fed no special danger is likely to occur. 

Of the summer pasture plants red clover and rape are undoubtedly the 
most desirable, while the sugar beet and mangel wurzel, all things con- 
sidered, offer the cheapest food in the form of roots. Possibly swedes 
or kohl rabi are equally desirable, though they are probably more of an 
unknown quality with American feeders than the other two. Those roots 
with the greatest amottnt of sugar in them, however, will be eaten with 
more relish, and probably give the best returns, as is shown in the Danish 
experiments where the sugar contents of beets is reported on. 



POOR STOCK. 



No other branch of farming has been so remunerative for a few years 
past as the production of pork. This has been a stimulus to the farmer 
for adopting a better class of swine, as well as better methods of manage- 
ment and development. Still too many farmers are simply wasting time 
and feed on grades of swine that do not betoken for them the first speck 
of pride or ambition for keeping pace with the advancement of the times. 



147 



BEST SUM^rER PASTURE FOR HOGS. 



BY H. Z CHURCHILL, ELI/.ABETHTOWN, KY. 



To ascertain and discuss the best summer pasture for hogs is a 
subject upon which very few persons in any locality agree; and in writing 
anything about this subject one must talie up and discuss it entirely from 
his own point of view and experience. Of course, different conditions 
and localities make different results. What might Ijc the "'very thing" 
here in Kentucky might not l)e at all advisable or practicable for Indiana, 
Illinois, or the trans-Mississippi States, as much depends upon latitude, 
climate and the adaptability of the soil that one may be so fortunate to 
own or cultivate for a summer pastui'e. 

By the meaning of the summer pasture, I certainly would not confine 
it just to the three summer months June, July and August, but Would add 
part of the spring and fall montJis. thereby covering a period so as to 
include the time of farrowing in the spring until the time the hog is 
old enough to be placed in the fattening pen in the fall to be prepared 
for the market, making our pastures not only for the fine pedigreed and 
show hogs, which are only sold for breeding pxn-poses, but for the hog 
that is raised by every successful farmer for the market. The first 
thing to be considered in the arrangement of a good pasture is the water 
supply, for without good and wholesome water no pasture or feeding of 
any kind will be a success: no animal of any kind, however plentiful and 
good its feed may be, will thrive without water; it may be and is true 
that grasses contain a larger quantity of water than any other kind of 
feed, yet it does not take the place of Avater, nor should the raiser of hogs 
allow himself to think it does. 

To start your hogs off in a thriving condition in the spring, when it is 
possible so to do, arrange a small lot and sow it in rye. Then by the 
last of March or the first of April, on all pleasant days, turn your hogs 
into the lot of green rye. The way both young and old relish it is 
wonderful indeed; nothing puts their system in so good a condition to 
stand the long summer months as this rye. Myself and partner were so 
fortunate this spring and part of the winter months to have the wheat 
so high that it was an advantage to l)oth wheat and hogs to be turned on a 
fifty-acre field. To come right to the beginning of the summer pasture, 
nothing in my experience can compare to the clover field. It is certainly 
the "king of all pastures," and without it we would certainly be in a 
dilemma as to what to do and where to go at that season of the year for 
a substitute. Clover stands higher in analysis than almost any other 
grass for pasturage; besides it is very useful for the farmer, more so than 



148 

most crops, as a fertilizer, for nothing enriches the land more than this 
self-same clover when plowed under in the fall, after having been 
pastured all of the summer season to the fullest extent. If any hog raiser 
has never tried the virtues of a good clover pasture in summer, let him 
hasten to do so at once. Towards the last of the summer months all 
clover fields become somewhat rank and dry; from then on they are not 
ample for the thorough maintenance and growth of hogs. So other kinds 
of pasture should be provided. Look around and search your books on 
feeding and see if you can find anything that compares with cow peas; 
a patch of them would be the very thing required to finish out your 
summer pasture. The peas themselves stand ninth, and the hay twelfth 
in feeding value of all mill products, grain, green fodder and hay. which 
is very high, considering fifty American feeding materials are treated. 
Hogs love this pasture, and with the eating of the peas and the green 
pea vines they come to the fall months sleek and almost fat enough for the 
market. 

In making a pasture of cow peas do not try and get all of one kind or 
variety. Get for the first a variety that will make a large quantity of 
vines and follow up with the variety that produces a great quantity of 
peas, so when cold weather comes the hogs will be prepared to take 
readily to grain that wilbthen be given them. 

The cow pea, like clover, improves the land instead of taking from it; 
in other words, it both fattens the hogs and fattens the land. So it 
follows, in summing up, that in the judgment of the writer, for the 
best results to the hog and the constant improvement of the land, the 
best summer pasture for hogs would be to start them off early on a rye 
or wheat field; as soon as clover is well enough advanced turn the hogs on 
and keep them there until the latter part of the summer, and then finish 
them for the summer on a good pasture of cow peas. By this method 
you will find yourself with a herd of fat, healthy porkers, and raised 
at a small expense. Not losing sight of the water supply, which should 
be plentiful and healthy, always remember that pastures for your pigs 
should contain grasses that are tender and juicy, if you .wish them 
to thrive. Pigs do not have all of their temporary set of teeth until they 
are three months old, and, of course, can not oite or masticate anything 
old or tough; and when they do cut their temporary set they only contain 
about one-half as many teeth as they have when they have a full per- 
manent set. One of the greatest causes of the death of so many pigs is 
because they art- placed on food they can not masticate, and thereby die 
of many disoi'ders. 

In discussing the subject of pastures. I have lost sight of such pastures 
as rape, alfalfa and blue grass, for the simple reason that the writer 
knows nothing of the first two, as they are not grown in his section, and 
the latter grows on land that is too expensive in this State to allow hogs 
to rtui on. and probably root up. so as to destroy these beautiful pastures 



149 

that are the mainstay for the flue horses and cattle. However, when it is 
possible, the blue grass pasture is one of the very best to go side and side 
with the clover and the two mixed help wonderfully to make the ideal 
sumiiier pasture. 

It is sometimes, and I may say generally, that the pasturing of hogs 
is supplemented with feeding of grain. In fact, it makes a quick growth 
and fattening for the market and is commonly carried on by most feeders 
who ship young and quickly fattened stock. But I must urge that it is 
best not to make the feeding of any kind Of animal too expensive, espe- 
cially the hog. While we can buy a great variety of mill feeds that are 
very fattening, the question is, does it pay to buy these to put on this 
additional weight? I should think not; better not to feed at all than 
to make it cost more than can be realized. Just feed what you raise on 
your farm, which consists of corn and oats principally, and if you have 
any overabundance of either you might sell some of it and invest that 
money in shipstufC or shorts. I have found for a summer feed, with 
pasture, that a small feed twice a day consisting of two parts ground 
corn, one part shorts and one part ground oats makes an ideal hog food. 
This mixed with water the consistency of a thick slop and given about 
six quarts tAvice a day to each grown hog, with about half the quantity 
to shoats, is all they require in summer while running on pasture. 



PASTIRING PIGS ON STUBBLE. 

No matter how carefully grain is harvested, some always escapes the 
reaper, and unless stock is turned on the stubble it is lost. While the 
amount may hardly be sufficient to make it profitable to follow the 
machine with a rake, the scattered grain may be profitably utilized by 
turning pigs or other stock into the fields, and as a matter of fact, the 
custom of pasturing hogs on such fields is quite common. Some recent 
experiments along this line are reported by a Farmers' Bulletin, Agricul- 
tural Department, to show the value of' this kind of feeding with other 
methods. 

Forty-one pigs from six to nine mouths old were 'allowed the run of 
bai-ley, wheat, and pea stubble fields of 18, 10.44, and 10.73 acres, respec- 
tively. For some time before the test they bad been pastured on alfalfa 
and fed one pound of cracked barley per head daily. For ten weeks im- 
mediately preceding the test, they made a daily average gam of .42 pound 
per head. While pastured on the stubble fields tney were given no grain 
in addition to what they could find except on stormy days. The grain 
*^lius fed amounted to 24.1 pounds in the five weeks of the test. During 
this time the pigs made a gain of 22.8 pounds per head, or 17.5 pounds, 
deducting the amount which it was calculated they gained from the grain 
fed during stormy weather. On the supposition that 4.5 pounds of grain 



150 

are required to produce a pound of pork, the forty-one pigs gathered 
3,228.75 pounds of grain, which otherwise would have been lost. The 
harvesting had been done in the usual manner, and, in the investigator's 
opinion, the amount of peas and grain remaining in the field did not 
exceed that left in the stubble fields on the average farm. The scattered 
grain could not have been saved in any other way, and represents a clear 
profit. The grain saved from the stubble fields by these pigs was not 
all that could have been gathered if they had remained in the fields a 
longer time. Seven brood sows were afterward pastured during the 
winter on the Station stubble fields, which included a twenty-four-acre 
oat field in addition to those mentioned above. They were given no food 
in addition to what they could gather, except kitchen slops and a small 
grain ration on stormy days. The sows frequently rooted down through 
six inches of snoAV and found sufficient grain to keep them in good condi- 
tion throughout the entire winter. It is stated in a recent communication 
from the Montana Station that several brood sows have been pastured 
during the past season on stubble fields without receiving any grain in 
addition, and that they are in fair condition. They had, in addition to the 
grain stubljle fields, the range of clover, alfalfa, and timothy meadows, 
and the gleanings of fields where root crops had been laised. The manure 
from grain-fed stock, which was spread upon the fields, also furnished 
some gain. 

CLOVER FOR HOGS. 

To produce the cheapest as well as the best pork, clover aiust be the 
mainstay of the swine breeder. How to get the most out of the clover 
crop is a question good farmers are somewhat divided in opinion upon. 
Some advocate that hogs should not be turned on clover until it begins to 
bloom. Mr. S. Farill, of Wisconsin, and a very successful breeder, says: 
Instead of waiting until it begins to bloom I should let them in as soon 
as the clover is fairly started— say from four to six inches high— and I 
would put in hogs enough so that they would keep it down so that but 
little, if any, of it would get up enough to bloom. And then if we have 
fairly seasonable showers we shall have a fresh pasture nearly all sum- 
mer. But if they are not turned in until the clover begins to bloom it 
will be nearly full-grown and the hogs will only eat the top off, and the 
whole field will soon become old and woody and they will eat but little ' 
of it. It is true it will, to some extent, spring up fresh, but only in a 
small way compared with what it will if it is kept cropped off so that it 
does not head out. A little thought will discover the reason for this. 
The whole effort of the plant is for reproduction, and as that is done 
through the seed the plant will continue its effort to make seed until the 
strength of the I'oot is exhausted, so that reason and experience teach 
that the usefulness of the clover plant for summer pasture can be greatly 



151 

prolonged by keepiug it from headiug and blossoming. This is equally 
true whether hogs or neat stock are to be pastured on it. There is no 
question* about the economy of growing hogs on clover pasture, provided 
one has the right kind of hogs. But just here comes the trouble. Hogs 
to do the best on clover pasture must be at least five or six months old, 
and if we would have them on hand for the early spring clover it means 
wintering them, and that I have of late years entirely abandoned— only 
wintering my breeding stock. I breed two litters a year and see to it 
that the pigs from start to finish have the best of care and feed till they 
go into the market at from six to eight months old. It is the statement 
of Mr. A. .T. Lovejoy that 400 pounds of growth can be made from an 
acre of clover. I accept his statement, and will go him 200 pounds better. 
I have made 600 pounds' growth from an acre, by actual weight, not 
guess-work. This was the way of it: I have all my life been a hog raiser, 
and always tried to have a pasture for them in the summer, in connection 
with their other feed, and I always considered the pasture a valuable 
adjunct in successful hog raising, but I never was so situated but once that 
I could tell, without too much trouble, how much of the profit should be 
credited to the pasture. A few j-ears since I found myself with an eight- 
acre field of clover that had come through the winter very nicely, and I 
decided to see how much pork I could make from that field of clover. 
I bought fifty shoats that were from six to eight mouths. old. They had 
been fairly well wintered, but were not fat; their average weight was 
100 pounds. They were put into the clover fields when the clover had 
gotten about four inches high, and were kept in that field until the 15th 
of September, wlien they were sold, and their average weight was 225 
pounds. But that is not the whole story. These hogs were fed, in addition 
to the clover pasture, one pound (by weight, not guess) of shelled corn for 
each hog per day. That was all the feed they had. They had free access 
to good, clean water. Their drinking trough was kept full by an auto- 
matic arrangement connected with the water tank. It was covered so 
they could not get into it to foul it. They had free access to salt and 
wood ashes mixed in about equal parts, kept under the shed so as not to 
be wasted by the rain, and I was surprised at the quantity they ate of it. 
The corn was fed regularly once a day, at a little before sunset. The 
first month the corn Avas soaked in water twelve hours; after that it was 
fed dry, another small item of importance. The corn was not fed in 
troughs or even in piles, but was scattered broadcast so they were obliged 
to eat it slowly. This may seem like a trifle, but success or failure is 
often determined by these little things. It was so with the regular 
feeding of corn; hogs (like the rest of us) are creatures of habit, and they 
soon did not look for any feed, except in the pasture, only at evening. 
This is not quite all about that clover field. In the early part of June I 
found that the hogs were not keeping all of the field cropped down, but 
were leaA'ing bunches that were commencing to blossom. I turned eight 



152 

head of cattle and two colts into the field and kept them there four days. 
After that the hogs kept it down. In the final summing up of this matter 
I gave the clover credit for 600 pounds of the gain to the acre, and charged 
the balance of the gain, 1,450 pounds, to the corn. That would fully pay 
for all the corn they ate at 50 cents per bushel. Whether this division of 
the gain is a fair one others can judge as well as I. One thing is certain, 
the result of the experiment was quite satisfactoi-y. But the conditions 
were all favorable. The hogs were about the right age and condition, 
and we had rain often enough to keep the clover growing. These favor- 
able conditions can not always be secured (the mechanical part can), 
so one can not always be sure of such satisfactory results. But it will 
always be found profitable to have clover for growing hogs. It is cheaper 
feed than corn. 



STREAKS OF LEAN. 



BY I. N. COWDRY, GKATIOT COUNTY, MICH. 



There is too much fat pork used in the family. Good pork is healthy, 
and makes the best of meat, but it is usually too fat. Now, there is a 
way to fatten for lean pork, as well as for fat pork. I remember years 
ago we thought that a hog should be made so fat that it couldn't get up. 
This was invariably the rule we went by if we had corn enough to put 
them in that condition. The hogs were put in a pen, with a floor, early in 
the fall, and fed corn and water until after Christmas, when they usually 
contained enough "blubber" to satisfy. Then butchering day came, and 
sometimes as many as seven large hogs were killed and packed down for 
the year's use. Then this ended the work of butchering for another 
twelve months. Of course, headcheese and liverwurst had to be made, 
which has become a lost ai't with us now, except the sausage part of it. 
Practically, nearly everything about the hog was used up then, where 
much now goes to waste. I remember that my part at butchering time 
was the tail. It was cut off and given to me. I would slice it around with 
a butcherknife, put salt and pepper on and roast it on the live coals. 
This I thought the most dainty part of the hog. Perhaps because it was 
not so fat as the rest. 

The country was new in those days, and a great deal of hard work 
had to be done clearing up the farms; and I can well remember how 
hungry I would get before noon and long for the big chunk of fat meat 
with beans or cabbage that we were almost sure to get for dinner. In 
those days in the cold winter time, when we did the chopping, the fat 
meat was most welcome. 



153 

But those days of liard winter work are done with most farmers in 
the United States, and it naturally calls for a different kind of meat. 
More lean is desired. Smaller hogs are in demand. Instead of the hog 
weighing 500, a 100 or a 200 pig is asked for, and instead of having one 
butchering day in the year three or four such days are now required to 
satisfy the changed conditions. Now, how shall we do to get this streak 
of lean and streak of fat pig pork— the sweetest and best of all meats? 
Why, feed for it, of course. Commence as soon as your pigs are farrowed. 
Feed bran and middlings to the mother to develop bone and muscle. 
Make long, rangy pigs of them instead of chuffy ones. Be sure to have 
plenty of good pasture for them all summer if you have to sow it for 
them. Rye, oats, clover and rape make good pasture for them. When 
the pigs are three months old they can have considerable corn if they have 
plenty of pasture. If the corn is hard it is best to soak it about a day 
before feeding. 

Now, if j'ou want some choice meat for your own use, select out as 
many as you want and feed them separately from those that you intend 
for market. Select long, rangy fellows, with big bone and deep up and 
down, and narrow on the back. This is the bacon type and makes the 
best meat. Don't select a blocky or chuffy one, for there will be too much 
fat. Let the most of their feed be pasture, milk, bran, and other cheap 
slops, with a little corn, not much. Increase on the corn as the pigs 
grow, and the last six weeks before killing they should have all the corn 
they can eat up clean two or three times a day. Don't shut them up on 
a floor, but let them have the nm of a good pasture lot until ready to kill. 

For the best of pork the pig should be a rustler, wide awake and not 
lazy, always active and a good runner. This is the kind of pig that will 
sandwich a streak of lean through the fat, and smells good while cooking 
and tastes good for dinner. This is some trouble, but the best things 
alwavs make some trouble to get them. 



CONVENIENCES FOR HANDLING HOGS. 



BY W. A. HART, PORTLAND, INC. 



A visit among those engaged in caring for hogs will convince any 
person that the same thought and talent have never been expended upon 
devising means for the convenient care of hogs that have been expended 
in almost any other line of farm work. 

The most of us seem to imagine when we start with our pail of slop 
that it is necessary to the comfort of the hog that we permit ourselves 



154 



to be run over and trampled down just as the feeders did ages ago. 
This article is prompted bj^ reason of the old-time careless, inconvenient 
method being generally in vogue. 

First among the necessities for conveniently and successfully han- 
dling hogs is a convenient feeding house. Much improvement may be 
made in this respect. Many have expended hundreds and even thousands 
of dollars for feeding houses and yet find them so cumbersome and 
inconvenient that they seldom, if ever, use them for the purpose for 
which they were built. A feeding house that does not lessen the work 
of feeding, that does not give better retni-n for the feed used, and that can 




Fiar. 1. Feeding House. 
not be built with but ti-ifling expense, can never come into general use 
among farmers. An effort will be made in this article, aided by the 
accompanying illustrations, to describe a feeding house that accomplishes 
these results, so that any carpenter or intelligent farmer can build such 
a house. As an illustration, I will use a feeding house fourteen feet 
square and eleven feet high to the eaves, with ordinary comb roof of the 
desired pitch. Such a house is shown in Fig. 1. It may be a surprise to 
the reader to learn that such a house will furnish crib-room overhead for 
450 bushels of corn, bin-room on the ground floor for nearly two tons of 
ground feed, convenient troughs and feeding rooms for more than fifty 
hogs, three good stock fountains to furnish pure water to three different 
lots, and all at a cost of less than $100. The hogs do not go inside of the 
building at all, but eat slop from a Y-shaped trough, the outer edge of 
which comes out even with the outer edge of the building. This trough 
arrangement extends around three sides of the building, giving a length 
of about forty feet of trough. Outside of the building at each side at 
which there is a trough, and fitting up against the building, is a tight 
plank floor, eight feet wide and extending the full length of the trough. 
This platform is enclosed with an ordinary board fence, with the bottom 
plank of the fence resting down tight upon the floor, to prevent the hogs 
from rooting ear corn ofl: the platform. A small gate or door is made in 



155 



this feuce that the hogs may be shut in or out of this pen. The house on 
the three sidesat which the troughs are placed is weatherboarded up and 
down, but the siding only extends down eight feet from the eaves, thus 
leaving a space of three feet between the bottom end of the siding and the 
ground, through which the hogs eat out of the trough. 

The trough shown in Fig. 2 is the old-fashioned V-shaped trough made 
of two solid oak planks, each one and a half inches thick, the one eight 
and the other ten inches wide. Pieces of plank are nailed on the end 
of the trough in the old-fashioned way, but are cut exactly as long as the 
trough is wide at the top. Taa-o pieces of incn plank eleven and a half 
inches wide must then he cut long enough so that when the lower end 




Fig. 2. A CosvKNiENT Trough. 

is made fast to the end of the trough the upper end extends an inch or so 
above the lower end of the siding of the building to which it fastens. 

This trough is then partitioned off into spaces of from eight to fourteen 
inches, to suit the size of the hogs to be fed. This partitioning is done 
with inch plank eleven and a half inches wide, standing with the lower 
end fitting down into the trough and cut long enough so that the upper - 
ends extend up to within about two inches of the lower end of the 
weatherboarding. These partition boards must lack about four inches of 
being cut to a point at the lower end, leaving space at the bottom of the 
trough for slop to run from one end of trough to the other. Use plank 
tongued and grooved the length of the trough for back wall. Let the 
first plank so used fit down tightly on the inner edge of the trough. 
Board up to about four inches above the upper end of the partition board 
of the trough. Cut a board nearly a foot wide just the length between 
the two boards standing upright that are nailed to the ends of the trough. 
Fasten one edge of this board to the inside of the weatherboarding above 
the trough so that the other edge will rest on the upper ends of the parti- 
tion boards set in trough. This board and back wall nailed fast to the 
partition through the trough into the lower ends of the partition boards 
serves to hold them in place, and the back wall and this board form a 
hopper into which to pour the slop. This board throws the slop back 
against the back wall as it descends to the trough and prevents the slop 
from falling on the heads of the hogs. It is for this reason that the 
back wall must be watertight. 



156 



Fig 3 shows the inside arraugemeut ou the ground floor. The three 
troughs will be noticed in place around the three sides. The bin for 
ground feed is seven feet square and built in the center, and extends from 
the ground floor to the floor overhead, and is built very strong to help 
support the floor overhead. This leaves a space three and one-half feet 
wide in the front end of the building and two and one-half feet wide 
next to the troughs, to pass around and pour in slop. ■ A three-quarter 
inch pipe running into the house from a small tank outside and following 
around and fastened to the back wall of the trough, furnishes the water 
to automatic stock fountains, one placed in one of the end spaces ni each 
of the troughs. The partition at the space in which stock fountain is 




Fig. :">. Inside Arkangemest of Feeding House. 

placed must extend to the bottom of the trough to prevent slop from 
running into this space under the fountain. The steps from the ground 
floor above slant toward the center of the building, so that the landing is 
near the comb of the roof. Board up around the lauding, about three 
feet high, to prevent corn from falling down stairs. You will notice from 
cut No. 1 a small door immediately over the trough from which to throw 
ear corn on to the platform. If shelled corn is fed it can best be fed in 
the trough. With this arrangement the feeding can all be done frorn the 
inside of the house, and it is impossible for the hogs to dirty or waste the 
feed. Besides, the partitions in the troughs prevent the hogs from fighting 
and pushing one another. It is much less work to clean out the feeding 
pans when they are outside than when they are inside of the building. 
A separate lot is used for the hogs at each side of the building, at which a 
trough is placed. These lots are made about twenty-five rods long and 
each contains about one and one-fourth aci'es. 

A sleeping house, which is described below, is placed in each of these 
lots at a point about twenty-five rods from the feeding house, so that the 
hogs may be compelled in bad weather to take exercise of going to and 
from feed. 



157 



AnoTlier convenieuce that is indispensable for handling hogs with proiit 
is a good sleeping house. The sleeping house as illustrated by cut No. 4 pos- 
sesses many advantages over almost any other plan used. The side walls 
should be made about eighteen inches high, and the roof, a comb roof, at 
half pitch. A small door, to be kept closed except one may need to open it 
to aid sow at farrowing, should be made in back end. and an opening in 
the front end only large enough for the hog to go in and out. No door is 
required in the front end. which should face to the sourh. The strip of 
timber across at the bottom of this opening should bo two inches thick 
and six inches wide. Sufficient dirt should be thrown inside of the house 
that water will not run into it, and a plank floor laid flat on the ground 
to prevent draft from beneath floor. A small box should be securely fas- 
tened in one of the corners at the fi'ont end of this house in which to 
place «alt, lime, ashes, etc.. for the liogs. 'I'lie bed at farrowing time 




Fig. i. A Very Satisfactory, Inexpensivk Si.ekping House. 

should be of some material that will not bunch Ijadly and will keep the 
pigs as dry and warm as possible. For beddiiig older pigs or hogs a bed 
of dry cobs from the corn-sheller filled in five or six inches deep all over 
the bottom of the house will be found much more satisfactory than any- 
thing nov,- in general use. Slaked lime should be scattered plentifully 
through the bed. Such a bed is always dry, free from dust, and the hogs 
can not cover up in it and get too warm. Besides, even in bad weather, 
it seldom needs to be changed. The low side walls and low roof prevent 
the sow from lying too close to the side wall and crushing her pigs. 

The single opening prevents draft, and the weather has to be ex- 
cessively cold when the heat from the body of the sow does not keep the 
house warm and comfortable. The house should be no larger than neces- 
sary to accommodate the hogs sleeping in it. Unless the sow is very 
large, five feet wide and six feet long will be a very good size for the 
house for sow and pigs, and where twelve to fifteen hogs sleep together. 



158 

unless they are very large, a house eight feet wide and ten feet long will 
be found large enough. In changing bedding upend the house, burn the 
bed on the space occupied by floor of house, and replace the house on 
space burned over, and re-bed as before. The smaller-sized house may be 
built at a cash expense of not to exceed $2. A trial of such a house so 
arranged will convince any farmer that a hog can be made to gain a pound 
a day with the feed on which the same hog with poor shelter and a wet 
bed will make no growth. 




Fig. 5. A HoMKMAUE Breeuikg Box. 

Another convenience that is indispensable, if a properly developed, 
mature boar is used, is a properly constructed breeding box. Such a 
box is shown by cut No. 5. By the use of a breeding box it matters not 
how small the sow, she may be bred to any sized boar, and always receive 
a good service. Any boar gets better litters of pigs and has much less 
1 rouble about getting sows in pig where the box is used. 

In order to accommodate all sized sows, the floor of this box is made 
thirty-two inches wide and five feet four inches long, and is nailed to 
three cross pieces two by three inches, placed an equal distance apart 
underneath the floor. The upright pieces are two by three inches and the 
two longer ones on each side are thirty inches long and the shorter one 



159 

on each side is same size and fourteen inches long. The cut shows straps 
of iron on each side of these upright pieces and extending down through 
the floor so that the ends of the straps of iron fit in each side of the cross 
piece underneath the flooi'. A bolt extends through the lower ends of 
these straps of iron and through the cross piece underneath the floor to 
hold the side of the box in place. In from the row of mortises in the 
right side of the floor five inches and ten inches a second and third row of 
mortises are made, that this side of the box M'hen the sows to be bred are 
smaller may be moved in and thus make the box narrower to suit the 
size of the smaller sow. The body of the sow should fill the space 
between the two sides of the box. The board lengthwise in the center 
of the breeding box is five inches wide with the two upper edges rounded 
off. This board is bolted at one end to a cross piece about ten inches 
above the floor. This cross piece also has holes bored in end to suit the 
different widths at which box is used. The high open end of the breeding 
box should be placed against a fence or side of a building when used. 
The cut shows the box ready to receive the sow. As soon as the sow goes 
into the box astride the board the end of the board now resting on the 
floor is raised up between her hind legs and the notched bar shown in the 
cut is slipped through the end of the box under the end of the board and 
behind the hind legs of the sow. 

This prevents her from Imcking out of the box. The notches in this 
bar fit over the edges of the side pieces of the box and prevent it from 
spreading. A row of auger holes is bored in one of the strips on each 
■side of the box through which a piece of half-inch gas pipe is run at proper 
place to prevent the sow from running too far forward in the box. A 
plank platform two feet wide and three feet long should be placed at the 
lower end of the breeding box immediately behind the sow. This plat- 
form may be propped up higher or lower to suit the boar to the height 
of the sow. The timber, iron, l)olts. etc.. for such a box will cost about 
^1.25. 

SNARE AND HURDLES. 

Two Other conveniences that are inexpensive and yet Indespensable in 
handling hogs are a snare and a hurdle. The snare is made of a piece of 
small, stout rope, about six feet long, with a slip-nose in one end to slip 
over the upper jaw of the hog, and a short stick tied to the other end to 
take hold of. A hog becomes perfectly manageable when the snare is put 
on him. Hurdles are made of parts like small gates about inirty-two 
inches high and four feet long. The most common form of hurdle is made 
of two of these parts connected in the center by a pair of sti'ap hinges. 
A man at each end of the hurdle can corner and catch almost any hog, 
and by the use of the snare and hurdle hogs soon become as manageable 
as any other kind of stock. 



160 



WHAT THE HOG HAS DONE FOR THE FARMER. 



BY THEO. LOUIS, DUNN COUNTY, WIS. 



It is a difficult matter to do justice to this subject. From the days 
of our Pilgrim Fathers he was the companion and supporter of the pioneer 
on his journey westward, until his abode is in every State and Territory 
of the Union from the Atlantic to the Pacific. On the plains and in the 
Rockies (the home of the buffalo, the antelope and the grizzly) he reigns 
supreme, at home in every clime, the ever true abiding friend of the pio- 
neer. It would give volumes of interesting reading if farmers had left 
behind stories of his individual benefit, ever dividing the hardships, with 
a contented gi-unt for the smallest favors. It would be the story of mil- 
lions that the hog laid the foundation of their happy, free and independ- 
ent homes— if we Avcre not so forgetful and did not ascribe success to our 
own individual efforts, forgetting that in the mighty struggle he divided 
the hardships of poor shelter, storms and starvation. It was he that fur- 
nished the main stable of wholesome nutritious meat and the neces.saries 
of life; he paid for shoes and winter garments; it was he that paid for the 
first cow, he that paid for the first plow; it was he that furnished the 
money for taxes, however small they were, but they were cash. When 
other products had to be sold for half cash and half trade he demanded 
cash and it was ever forthcoming. He walked to his burial and future 
■home and liquidated the note on the team; he bought the school books; 
it was he that paid for the material for stable, for horses and cow^ while 
he without a discontented grunt took his abode in a straw pile, and his 
mate brought forth lusty litters, any one of which would excel the three- 
year-old steer in value in ten months. It w^as he that paid the doctor bill, 
he that lighted up the first Christmas tree and furnished the toys for the 
kids, the first merino dress, calico and trimmings, and caused the smiles 
and tears of joy. It was he that replaced the log hut, the sod house, the 
shanty, with comfortable and often stately homes. He paid for the edu- 
cation at city schools, and the professional boy forgets that his superior 
education is somew'hat due to the American hog. 

The wheat farmer of the West, that trusted his all in wheat until it 
w^ent below the cost of production, found in him his savior— he paid his 
way, ten pounds per bushel, live w^eight. His presence changed agricul- 
ture On the plains; he ate alfalfa, clover and bluegrass. Corn was no 
longer a drug on the market, but a remunerative freight product for rail- 
road. It was no longer fuel— he replaced it with coal and gasoline. He 
brought about mixed husbandry. Go where vou will, if you find him in- 



161 

telligently cared for with a liberal hand, the farruer's reward is sure to 
come. 

In 1898 he found his way to distant shores in- 
Live hogs $110,487 

Bacon 46,380,918 

Hams 18,987,525 

Porl^, fresh 815,075 

Porli, piclvled 4,906,961 

Lard 39,710,072 

Total $110,811,638 

American farmer, read, thinlv. stick with intelligence to the American 
hog, better bis condition, stick to him as he sticks to you, brother-like. 
They tell you that he is not what be should be, they show you figures of 
sales and exports, but all sink into insignificance in comparison with the 
American hog. 



TREATING THUMPS IN PIGS. 



BY W S. HALEY, WILSON COUNTY, TENN. 



Thumps is one of the most disastrous diseases among hogs. In fact, 
I believe it keeps more pigs from reaching the smoke-house than all other 
diseases combined. Its ravages, however, are almost entirely confined to 
shoats or pigs, so we do not feel the loss from them as badly as when 
cholera, takes off the same number of large hogs, yet where real cholera 
kills one hog, thumps take off pigs by the score. Then how to prevent 
thumps and hoAV to cure them are subjects of vital importance to every 
hog-raiser. For thumps, as for all other diseases, preventives are better 
than cures, still, after all known precautions h.ave been followed, we will 
have a few cases of thumps, then we have a need for a remedy. The most 
frequent causes which havi- come under my observation, I believe, are ex- 
posure to bad weather, sleeping in dust, a want of a properly balanced 
ration, and a lack of proper exercise. The last mentioned cause of thumps 
is often really the effect of one or all of the preceding, yet it is sometimes 
due to pure laziness in the pig and that laziness the result of the way the 
pigs are fed. The sleeping quarters may be warm, dry, and free from dust; 
the pigs may have access to them at all times as they certainly should 
have; and the food may be of exactly the right nature as far as we can de- 
termine and plentiful at that; if it is always fed to them from the trough 

11— Swine. 



162 

the pigs will become lazy aud inactive, and their health will be endan- 
gered. I have actually seen ijigs that had been fed that way starve to 
death before they would get out and get something to eat when good suc- 
culent food was plentiful at the cost of just a little exercise. That seems 
strange, but it is true nevertheless. In a bunch of forty I bought one 
spring there were ten pigs that had been fed on slops and scraps in that 
way. They were the prettiest pigs in the lot. I turned them into a 
plenty of green rye and artichokes, but neither of those ten would work 
for a living. I fed them for awhile and ti'ied to reduce their feed gradu- 
ally, but they would not get out of their lazy wallows. I would toll them 
out into the field every day, but they would go right back to their wallows. 
They would eat the roots greedily if fed to them, but they would not root 
nor graze. Right there in one month five of those pigs starved to death, 
and it was only by the greatest patience that I ever induced the other five 
to quit their lazy habits, while the rest of the shoats did well. So my ad- 
vice is to have plenty of good food, but let the pigs gather for themselves 
as much as possible in good weather. Teach them to be industrious, be 
careful to provide good sleeping places, keep them free from lice, and you 
will reduce thumps close to a minimum. As I said before, after all possi- 
ble caution we are likely to have an occasional case of thumps. Then we 
need a remedy. I know of none that is infallible, but I have had real good 
success with a very simple treatment. I have never seen a case of thumps 
in a pig without there being some constipation, and often the bowels are 
terribly hard. I remove this evil by injecting some warm, greasy suds by 
means of a syringe, about once a day until the bowels are regulated, or 
give castor oil for the same purpose, biit I prefer the former method as 
the relief is immediate and the stomach unmolested. Then with either 
treatment give regular feed of good slops, scraps of meat, potatoes, etc. 
Induce them to eat but do not overfeed. 



HOW LONG TO FEED HOGS. 

It is often a question as to how long a pig should be fed before it 
should be marketed, or rather at what weight it is best to sell in order 
to realize the best profit. There is one fact pretty well settled, and that is, 
the greater the weight of the animal being fed the greater the cost per 
pound for the gain secured. But no set rules can be given, as conditions 
must always be considered in determining which is best. Sometimes it 
will be better to feed longer and for a heavier weight than at others. 
There are two kinds of days that are unfavorable seasons for feeding. 
These are extremely cold days of winter and extremely hot days in sum- 
mer. Of coiu'se on the farm and especially when it is an item to feed 



163 

out the greater portion of the products grown upon the farm to stock on 
the farm, some stock must be fed during these seasons, but as far as 
possible these should be either young growing stock oi" breeding animals. 
This is especially the case with hogs. In fact, in many cases it will be 
better to sell a little lighter weight than to feed through the summer. In 
fact, generally light weight hogs, averaging 150 to 175 pounds, will bring 
better prices per pound than those of heavier weight, and when, in addi- 
lion, the unfavorable conditions of growth with the risk of loss, are taken 
into consideration it will be better to sell in June rather than to feed 
longer. 

It is always advisable so far as possible to have hogs sent to market in 
a good condition, and it will pay to commence in good season in order to 
secure this. But it is rarely advisable at this time to feed for heavy 
weight when this would compel feeding through July and August before 
marketing. 

It will be a good plan to look after the pigs and push the growth of all 
that can be puL in a good marketable condition by July, and all these 
should be sold, feediug only young, growing pigs and what breeding hogs 
if is considered best to keep. 



BIIEEDING AND FEEDING HOGS. 



BY P. W. PETERSON, VERMILLION, S D. 



Hog-raising is a financial issue; the problem now l)efore us is what 
kind of hog shall we breed, and what shall we feed to produce the most 
dollars and cents in the least time and M'ith the least feed. On this point 
there is a diversity of opinion between farmers, breeders and professors 
of agricultural colleges, but not so much on the feed as on the breed. 
We all have some idea as to what we want in the shape of a hog, some 
l)referriug one kind and others something different, and with some color 
makes considerable difference, and they will sacrifice some quality to ob- 
tain the desired color, while knowing that the market price makes no 
dift"erence as long as the hog carries the required quality and finish. The 
selection of the sow is the first and most important matter for the breeder 
to consider. Some people are satisfied when they have a sow that will 
raise a large litter of pigs, but do not stop to consider either the feeding 
qualities or early maturity, nor symmetry in form, which is so very es- 
sential in the foundation of a herd. I have noted some farms where there 
have been all colors and all shapes of swine, and these have been used as 
brood sows, and in nine cases out of ten these sows have all been mated 



164 

with the same male. Such breeding is simply ridiculous, and shows the 
inability of the breeder to understand his business. It is this kind of 
breeding that degenerates size, quality and would in two or three crosses 
bring the hogs back to where they were twenty or thirty years ago, and 
we would still be annoyed by razor backs and rail splitters the same as 
our southern neighbors are this very day, where the hogs are all let run 
at large and breed at nature's will. By comparing the up-to-date bred 
hog with the wild razor back of the South, is it any wonder that the 
breeder of improved hogs feels proud of his success? These men, the im- 
provers of hogs, have been very careful in the selection of their breeding 
stock and have not selected anything for breeding purposes which has 
not shown up the necessary qualificatious to help to promote an ideal hog. 
In selecting their brood sows they have picked those that had the qualifi- 
cations for thriftiness, short wide nose, which denotes strength, wide be- 
tween the eyes and ears, which denotes intelligence, wide between the 
forearms, a full neck, a well filled heart girth, and a well-sprung rib, which 
denotes good lung power, an active heart, and a I'obust constitution. 
Then comes the straight, wide, slightly arched back and shoulders and 
hams to compare, all put upon four straight, stout legs well set out on the 
comers. After they have chosen their brood sows as near to these qualifi- 
cations as their circumstances would permit they have then to set about 
getting a herd header which, upon past experience would induce them to 
believe, would produce good results by mating, and helping to improve the 
most deficient point in their herd. Now then we have arrived at one of 
the most critical points of the hog business, which is the time of breeding. 
It is as important to have your hogs in the right condition at this period 
of time as it is to have a steam engine in condition before you fire up. 
If you do not something will go wrong during the event and the manager 
of the engine or the herd of hogs will have to suffer the consequences of 
his neglect. In order to acquire the best results from your breeding, it is 
necessary that your hogs should not be too fat, rather a little thin and on 
the upward turn, on moderate feed as under those circumstances your 
sows and male both are more apt to be healtny, strong and vigorous, 
which is very necessary in order to produce a large, healthy, strong litter 
of pigs. After breeding it is also necessary that your sows should be 
dieted in order to obtain good results at farrowing. By dieting, I mean 
that the sows should be fed diversified feed which has a tendency to pro- 
duce more bone and muscles than fat. It is to the detriment of both the 
mother and the young to feed a full corn diet at this time. I have had 
very good luck with my brood sows by feeding them one-third oats, one- 
third barley, and one-third corn chopped and soaked twelve hours before 
feeding, but I allow them to take plenty of exercise at this period of time, 
and as a tonic I feed them beets, mangelwurzels or potatoes, whichever 
I happen to have. Either of these are first-class substitutes for green 
pasture in summer. I also intend to feed enough of the above rations 



165 

from breeding to farrowing to lieep the sows on a steady gain. I pi-efer 
a sow in pretty good flesh at farroAving time, which enables her to with- 
stand the pressure for a long time caused by the sucking pigs. At and 
after farrowing we must be very careful as to what and how much we 
feed the sow, as on the first few days' feeding depends altogether the wel- 
fare of our young litter of pigs. It is also necessary in cold or chilly 
weather, that the youngsters should be watched and cared for so they do 
not chill right after birth. I keep a stove in my farrowing house, and as 
soon as a pig is born he is carried to the stove, wiped and dried by the 
fire. I then leave him by the stove to exercise and wait for the next pig 
which goes through the same performance. After the labors are all over, 
and I have a whole box of nice, lively pigs, I take them to the mothei", 
and give them their first meal, and see to it that they all get something to 
eat. I then put them in the box again and place it by the stove where the 
little beauties will lie down to sleep, quiver and sneeze to show how they 
appreciate the warmth of the fire in the new world. They are kept in this 
box for one or two days, according to the weather and the disposition of 
the mother, but are taken to their mother once every three hours to be fed. 
After the pigs are a couple of days old they commence to feel very inde- 
pendent, can stand considerable cold, and can keep out of the way of their 
mother's feet. As I said before, the feeding of the mother plays a very 
important part at and after farrowing time. I shall tell you my experi- 
ence, and how I feed at this time. Twenty-four hours after farrowing I 
feed the sow her first meal, which consists of some light food made into 
a swill and about one ounce of Glauber salts mixed with it, and of this 
mixtm-e I only feed about one-half regular feed for three or four days. 
After that I commence to increase the feed very slowly minus the salts 
until I have her on full feed in about ten days, but I never feed more than 
what she is willing to clean up well before she leaves the trough. By 
giving a sow a little too much feed after farrowing, especially heavy food, 
it will create a fever which will terminate in milk fever, which is very 
fatal to her young and dangerous to herself. Too rapid an increase in the 
mothei-'s feed will increase the flow of her milk in excess to the de- 
mand of her young, and as they will only nurse what they need the rest 
is left in the udder, where it will become stale and unpalatable to the 
youngsters. The next time they nurse, they will nurse less, leaving a 
larger surplus of milk in the udder which will at once commence to clot, 
and we then have what we call a clotted udder, which also brings on a 
fever, and if the pigs will nurse at all, you are sure to lose a part, if not 
all of them, from the effects of the feverish milk, and in nine cases out of 
ten your sow will go dry, and if any pigs remain after nursing the feverish 
milk, they starve to death. In most cases of this kind, the experienced 
man will lay the fault to the sow saying she is no milker at all; she is 
just starving her pigs to death; while the fact remains that he is to l)lame, 
and no one else. By judicious feeding we can avoid all this trouble, and 



166 

then have a slick, growthy, looking litter of pigs, and there is nothing 
better looking on the farm among the domestic animals than a nice even 
litter of pigs. When pigs are about five weeks old they should be taught 
to eat by themselves, separate from their mother, in a place made for that 
purpose where they can eat without being disturbed. As they proceed to 
learn to eat, the mother's feed should be decreased, and prepare her to 
wean her pigs with as small a flow of milk as possible. After weaning, 
these pigs should be kept on full feed and fed three times a day of milk 
and shorts, ground barley or oats with one-half corn meal which sliould 
be made into a slop and let soak from one meal to another, but care 
must be taken to see that this swill is always kept sweet, as acid from 
sour swill will ruin the digestive organs of young pigs, which will leave 
the system susceptible to any disease within reach, and then your hog 
business will be unprofitable. After a pig is past five months of age his 
digestive organs are stronger and can digest more heavy food, stand more 
abuse and still thrive. At six to seven months of age those that are in- 
tended for the market should be separated from those intended for breed- 
ing purposes and should gradually be put on full feed and pushed to a 
finish as soon as possible. In order to finish a hog he should be on a full 
feed of corn, but after you have got him as fat as he can be without de- 
tracting from his comfort put him on the market at once for he is very 
unsafe to keep because a hog fatted on a corn diet is very tender and 
cannot stand any abuse or disease. These hogs kept for breeding purposes 
should never be put on a corn diet but should be fed feed that has more 
bone and muscle producing qualities. 



VALUE OF PURE-BRED HOGS FOR THE MARKET. 



BY J. O. HIBBS, VINE GROVE, KY. 



The value of thoroughbred swine on the market is of a twofold na- 
ture. To the producer it means a lessening of both time and food, two 
valuable adjuncts for the farmer to combine. Formerly with the ridge- 
rooters it took from 18 to 24 months to get a pig ready for the market. 
Now, with increased knowledge and consequently thoroughbred hogs, the 
pig is ready for the market in from six to eight months, a saving of from 
12 to 16 months' time, attention and food. This is of equally as much 
interest to the consumer as to the grower; they get younger, purer, 
sweeter meat. 

It lias been said "the demand creates the supply." In regard to pork 
and bacon I beg to reverse the axiom and say that pork and bacon will 



167 

create the demand. By this I mean tlie kind, the quality of porli and bacon 
will increase or decrease the demand. Let a butcher serve his patrons 
with strong, coarse meats and his customers will soon lose all appetite for 
such. Let him put young, fresh, sweet, juicy pork on the market and 
the patrons will buy more and l)uy oftener. One lamentable fact stands 
out more prominently than all others, that is, some farmers (with emphasis 
on some and a soft accent on farmers) send hogs to the market that 
should not even go to the soap factoiy for fear that after the addition 
of lye and a continued boiling some of the disease germs might linger. I 
doubt, indeed, if they are fit for anything other than a bullet followed by 
a lime pit. There are farmers who are more anxious for financial gain 
than pei'sonal honor, knowing such hogs cannot pass the inspector, cure 
these diseased animals as country bacon, thus doing irreparable harm to 
the honest farmer, to say nothing of the harm done the community. 

The twentieth century farmer should breed nothing but the best, feed 
nothing but the best in order to get the best results. Bear in mind we 
cannot plug off time, neither can we rest on our oars without drifting 
down stream. "Time and the tide wait for no man." If we hope to deal 
creditably with the hog, we must take Father Time by the forelock and 
with a retrospection of the past and a hope for the future be up and 
doing in the present. A question might be raised, should all farmers 
(both little and big) breed thoroughbreds? I claim they should. The little 
farmer is apt to say, "I raise so few hogs it would not pay me to carry 
thoroughbreds," to which there can be but one answer, "It does pay." Is 
there not a sense of satisfaction in looking at even a few good hogs? In 
addition to this, they feed better, sell better, and a farmer naturally takes 
l)etter care of thoroughbreds than scrubs. He would not forget to give 
them salt and hardwood ashes every ten days; he would keep a sharp 
lookout for vermin, would watch for coughs and feed charred corn to 
lessen the chance for swine plague. 

The farmer in the present and future must needs to cultivate both. 
In-ain and muscle if he hopes to reach the front rank. He should pro- 
vide himself with from five to six good agricultural papers, and in the 
experience of others reap profits unto himself, and thus become a walking 
encyclopedia of knowledge— a blessing to his own household and a ready 
help to his neighbors. He should be able to go on an old abandoned farm 
and with rye, clover and peas, with a little corn with which to finish, with 
good thoroughbreds and be able to rear hogs by the dozen where originally 
hogs would not grow at all. 

A farmer wlio carries tlioroughl)reds soon becomes a noted figure in 
the community and instead of his having to seek a buyer the buyer seeks 
him, knowing full well such hogs are always in demand and will top the 
market. 



168 

DEVELOPING BREEDING STOCK. 



BY CALDWELIi NORTON, LOUISVILLE, KY. 



The future usefulness of any young breeding animal depends in a 
great measure upon its development. To illustrate: I will take a farmer 
and a breeder living on adjoining farms. Both are corresponding Avith a 
breeder of another State in regard to pigs three months old. Price and 
description satisfactory. Pigs arrived and were up to expectations in 
every way, and both buyers well pleased. The breeder takes his pig home 
and, as he is only three months old, puts him in a lot of one acre with six 
other boar pigs of the same size, with good grass and comfortable house 
for protection from the weather. This pig is fed on a rich slop made of 
shipstuff and water, and is given just what he will clean up three times 
a day, with enough corn and oats to keep in good flesh and at the same 
time it makes a balanced ration. This pig is kept this way until October 
1st, when he is put in a lot to himself and pushed a little faster, as he will 
have to do service the following months on about five sows, and is fed 
more so he will not go down hill at a time he should be growing out of 
pighood into hoghood. When there is a sow to be bred she is brought to 
his lot, or put in breeding box just outside, and he is taught how to serve 
either in or out of box. We find the breeder's pig at eight months old in 
good fix, weighing about 300 pounds, not over-fat, and growing right 
along. We find him in the same lot next March at one year old, weigh- 
ing 400 pounds, having had plenty to eat and dry, clean place to sleep all 
winter. We find him the next March, at two years old, in the same lot in 
breeding fix, weighing between 600 and 650 pounds, and the sire of 200 
stout, healthy pigs. The breeder's pig is just sold for $150 and is well 
worth the money because he has proved to be a good sire. 

The farmer's pig is taken home and turned in an orchard with a few 
calves. He is fed more corn than he can eat for about a month, and is 
also treated to the dish water from the house, but is beginning to show 
that he misses the good, rich slop that is the only thing that will grow a 
pig right. By the first of July the pig is forgotten, as the farmer is so 
busy laying corn by and getting ready to start in his hay. Although the 
pig is seen on Sundays and the farmer thinks he is not doing well at all, 
and wonders what is the matter. By the middle of August the apples 
begin to fall and the pig gets more than he should have, and in another 
month he looks like he would soon farrow, but thei'e is very little fat on 
his bones. He, next month, is expected to do service, and is turned in with 
six old sows and about six gilts and makes a record for himself that 
would do him credit if he had been three years old, and at this time in 



169 

his life is when he is overworked and his usefulness is marred forever. 
We find him all winter sleeping around a straw staclv and being fed his 
corn in the mud that is about six inches deep. This pig has forgotten a 
long time ago what slop tastes lilie, as he has never seen any since he left 
the home where he was farrowed. We now find the farmer's pig, at one 
year old, in very thin order, after having only about half he wanted to 
eat all winter, weighing about 175 pounds, and the farmer is disgusted 
with him, but should be with himself, as this pig could not grow on only 
feed enough to keep up animal heat, but the farmer could not see that he 
had neglected him. Farmer's pig is put in the fattening pen, and the last 
we see of him he is en route for the stock yard weighing something less 
than 300 pounds at eighteen months old, and the farmer is fully convinced 
that it's good money thrown away to invest the same in pedigreed stock. 



AMERICAN SWINE. 



BY J. R. DODGE, WASHINGTON, D. C. 



This country surpasses all others in swine, as in coi'n, tobacco and 
cotton. The numbers reported in packing operations are by no means all, 
though best known and easiest counted. Mr. C. B. Murray keeps a very 
complete record of these packing operations, and supplies current data 
relative to hogs killed, meats cut and cured and lard rendered. The United 
States Treasury takes note of exports of meats from the packers and live 
hogs from shipping ports. Usually between one-fourth and one-fifth of 
the total product of the United States is exported, say 22 per cent., and 
of late about 28 per cent, of the product of packing establishments. 

Last year's packing included 22.201.000 hogs in the west, a decrease 
of 1,450,000 from the previous year, the largest packing record ever made. 
The total east and west was 28.172,000, against 29,793.000 the previous year. 
To this should be added, for farm and town slaughtering in the South, 
and on farms and in villages from the Atlantic coast to the Pacific, prob- 
ably 12.000,000 more of various weights, but the larger portion small, and 
averaging about two-thirds as much as the recorded packing, and making 
fully 20,000,000 hogs slaughtered the past year in the United States. 

The record for last year (to March 1, 1900), east and west, is, for green 
meats made, 3,498,000,000 pounds; lard, 944,000,000; together, 4,442.000.000. 
To this add 1,200,000,000 for the farm and other killing outside of organ- 
ized packing, or 5,642,000,000 pounds of product made in the United States. 

The value of hogs slaughtered represents a heavy item in farm pro- 
duction. Last year the regular packers paid .?2G7,858,000 for their hogs. 



170 

The farm and other hogs, at an average of ?G.50, would add $78,000,000, 
and make an aggregate value of $345,858,000. Ten years ago the packing 
record was only $181,169,000, and though the number of hogs was greater 
in 1898-99, the aggregate cost of last year's supply was greater than in 
any previous year. 

• There is a considerable variation in the cost of hogs, depending on 
the supply. Last year the cost may be considered nearly an average of 
$4.11 per 100 pounds live weight as paid by western packers. In the last 
decade the average of four years was greater, up to $5.87 in 1893-94, and 
former years less, down to $3.30 in 1896-97. The cost averaged a little 
higher in the previous decade, ranging in the several years from $6.65 in 
1882-83 down to $3.75 in 1884-85, lower than $4 only two years, while in 
the past ten years the average was below that tigure four years. The fol- 
lowing is a statement of average cost: 

Seasons. Summer. \Yinter. Year, 

1890-91 $3 91 $3 54 $3 74 

1891-92 4 48 

1892-93 5 03 

1893-94 6 33 

1894-95 4 98 

1895-96 4 41 

1896-97 3 30 

1897-98 3 70 

1898-99 3 85 

1899-00 4 00 4 29 4 11 

The weight of hogs slaughtered averaged less than in earlier seasons of 
pork packing. From 1873 to 1890, inclusive, the average weight was less 
than 250, only in 1888, ranging from 290.53, in 1873 to 251.31 in 1887. Since 
the highest average was 278.20, in 1894. and the lowest 232.65 in 1899. 

Hogs are killed at an earlier age than formerly. Fewer are kept over 
Avinter and the tendency is to better care and feeding, more continuous 
and early fattening, in accordance with the ruling economics of meat mak- 
ing in all lines. 



3 91 


4 16 


6 54 


5 60 


5 26 


5 87 


4 28 


4 67 


3 68 


4 07 


3 30 


3 80 


3 53 


3 63 


3 52 


8 71 



EXERCISE. 



It is important that the pigs have a clean, dry bed and plenty of exer- 
cise. Whenever the weather permits they should be induced to stir out. 
Failure to take exercise is the one great hindrance to success in raising 
pigs in very cold weather. They burrow in their nests and remain inactive 
until thumps destroy them. 



Ill 

YOUNG OR OLD SOWS FOR BREEDERS. 



BY SAM CLARK. 



Much has been said and written about the comparative merits of 
young and old sows for breeding purposes. I tried to breed up my herd 
in this manner: If I had forty brood sows and desired to retain the same 
number for the next year's breeding I would carefully watch each sow 
with her litter as a mother, nurse and suckler, and just before the pigs 
were weaned I would discard the twenty sows which had raised me the 
twenty poorest litters. No matter how fine a show animal a sow might 
be, if she raised a poor litter she had to go, unless I specially desired her 
for the show ring, and then she is pretty sure to get me into trouble, as 
I must explain why her pigs are not with her, or, if on exhibition, why 
they are no better. As a matter of policy, as Avell as finance, it were 
better to dispose of her, paying no attention to age. 

The sow that raises the best litter of pigs, I retain, no matter if she 
is five or ten years old; so long as she raises my best litter of pigs she is 
my best brood sow and I will not discard her for a green, untried one. 
Now to replace the twenty sows I have discarded and turned into pork, 
I would take twenty sow pigs from the best sow, being careful to select 
them from litters of six to ten and all of the pigs in the litter good ones. 
If a sow had eight or ten pigs and only one or two of the litter good, I 
would not select breeders from such a litter, although that one or two 
might be among the very best specimens in the whole herd. 



RAPE FOR SWINE FEEDING. 

Rape is fast coming to the front as a profitable crop to grow for swine 
pasture. Every farmer should know hoAV to grow this crop, and give it a 
trial. Rape may be sown any time from early spring until the first of 
August, and is ready for use from eight to ten weeks after the seed is 
sown. The seed may be sown with oats or barley, or it may be sown by 
itself. If with the former, let the oats appear above ground, and then sow 
on two or three pounds of rape seed and cover lightly with a harrow. The 
dragging will not kill the oats, and will cover the rape seed. The rape 
starting after the oats will grow spindling because shaded. If sown at 
the same time the rape grows as fast as the oats and makes trouble in 
harvesting. When the oats are cut the rape will spring forward and fur- 
nish feed. Another way is to sow the rape seed by itself broadcast on 



172 

well prepared ground. A third way is to drill in the seed the same as 
rutabaga turnips, having the rows thirty inches apart and cultivating 
with a one-horse cultivator. Rape so seeded need not be thinned. By sow- 
ing early, rape will be ready for pigs by the middle of June, while the 
latest sowing will furnish feed from the first of October until the ground 
is frozen solid. It should be remembered that the rape plant stores its 
nourishment in the leaves which resemble the leaves of the rutabaga tur- 
nip, only they are larger, more numerous and more nutritious. Rape 
cannot be used for making hay, silage or for any such purpose — it should 
be fed off on the ground by stock or cut and carried to them. While rape 
is primarily a sheep feed, it serves about equally well for pigs. Eveiy 
farmer should have a rape patch, if only half an acre in area, for his pigs. 
Provide an acre of rape for each 2,.500 pounds of growing pigs, to be fed 
upon that crop. As soon as the rape plants are a foot high, turn in the 
pigs to feed upon them. They will greedily eat the leaves and gain about 
enough nourishment therefrom to support their bodies. This true, all of 
the extra feed will go for gain. Corn, middlings, etc., should be fed with 
the rape. A great advantage of rape feeding is that it Iceeps the digestive 
tract expanded and in healthful condition. Pigs fed rape fatten quickly 
and very cheaply. Farmers should take extra precautions to sow none 
but the Dwarf Essex rape seed, which costs not over 10 cents per pound 
if ordered in quantity. In many cases farmers have bought oil rape seed 
or bird seed rape, and the crop proved a failure. Be sure to order Dwarf 
Essex rape seed. Sow two to three pounds per acre when drilled, and 
four or five pounds when broadcasted. Every pig-raiser who has not yet 
tried rape is urged to do so the present season. Our experiment stations 
were the main source of introducing rape into this country, and they have 
paid for themselves in what they have done in helping our farmers to this 
one crop. 



SLEEPING QUARTERS FOR SWINE. 

It is better for the hogs for them to' sleep in the fence corners or in 
the beds of leaves and brush on the south side of a big log in the woods 
than breathe dust and trash under the corn crib, where, if permitted, 
they invariably seek sleeping quarters. Whether the cholera germ is in- 
vigorated or given better opportunity for its development by its victims 
sleeping in a place where fine dust and trash ^re several Inches deep may 
be doubted by some, but we have it from an old swine breeder, who says 
fine dust in the sleeping quarters of hogs aids the germ considerably in 
getting a grip on the animals. While the hog is an unclean brute and 
seems to delight in wallowing in mud and eating offensive stuff, we be- 



173 

lieve this proclivity has been bred into him by stockmen, who, thinliing, 
him naturally filthy, permit, if not compel, their hogs to occupy any little 
pen or bare pasture or lot, excusing the case by saying, "any place is good 
enough for a hog." 

By the same process that has made the hog such an unclean brute we 
believe he can be improved in his regard for self-cleanliness and decency, 
though we do not expect him ever to become so fastidious as a pug dog. 
But by keeping the hogs in grassy pastures, providing thickly bedded 
sleeping quarters for them, giving feed in clean troughs, access to plenty 
of clean, fresh water and using the best boars, a very perceptible refor- 
mation will result. The health and vigor, however, of the herd will de- 
pend to a very large extent upon the sanitation of their sleeping quarters, 
where much of their time is spent. Where foul odors abound and the 
wind keeps the air laden with fine dust, each hog breathing the breath 
of another, there is likely to arise disease of some kind— and too frequentlv 
it happens to be cholera. 



WHAT BECOMES OF THE HOG WHEN IT REACHES THE 
PACKING-HOUSE. 

Thei*e is probably no industry which better illustrates the economy 
of thorough organization, both in the saving of labor and in utilizing the 
whole product than that of packing. 

The difference between the method of slaughtering from five to seven 
hogs on the farm, where it requires the whole of one day and the labor 
of three or four people to get it into the desired form, and the method 
used in handling as many thousand per day in one of the large packing 
houses is so great that it can scarcely be comprehended by the ordinary 
person. There is probably no large business in which every detail is 
better mastered so that the following of the pig from the closing of the 
gate through all the stages of the making of a food product to the plac- 
ing of the shipping tag is interesting and profitable. 

The pig enters the slaughter house near the top and is received with 
about forty or fifty companions in a small pen. On the side of the pen 
is a large wheel from the rim of which is attached several chains with 
hooks. The pig-catcher seizes the pig by a hind leg and places a special 
chain above the hough and hitches it in one of the chains on the wheel. 
The wheel is in constant motion and as it turns lifts the hog high in the 
air and easily places the pig on an inclined rail and sends him on his 
way to the sticker. Thus one after another they follow in quick succes- 
sion. As the pigs pass the sticker they are killed by a single thrust of 
the knife and from this moment nothing is lost. Even the squeal has 




(174) 



175 

been caught on the phonograph and turned into conunereial use. Some 
stickers are so dextrous that no squeal ever occurs after they once seize 
them The rate of the movement is checked slightly in order to save all the 
blood and to give them time to die before reaching the scalding vat. Ihe 
pig is dropped easily into the scalding vat and again seized by an endless 
chlin bearing heavy prongs and turned over and dragged to the opposite 
end The vat is about twenty feet long, and upon reachmg the end he 
is lifted out by a large cradle. Men watch the course to see that the 
water remains at the proper temperature .nd to tell when the scalcbng 
is done. Upon being lifted out he is again attached to an endless cham 
that drags him through the scraping machine. The scraper is built like 
a barrel and has a large number of scrapers mounted on springs pro- 
iectin.^ from the inside. These scrapers can accommodate themselves to 
any sr^ed hog or any irregularity of the body so that the hog is a-lmos 
clean when he reaches the opposite end. A little hair may be left upon 
the face, ears and feet to be removed by hand. The scrapmg machine 
may be horizontal or upright, but in either position the hog ^-eceives a 
copious- volume of water to wash away the hair. The hog comes fom 
he scraping machine upon the scraping table where a few men complete 
the worl^ as nearly as possible while the gambrel is being put m position. 
The hog once more starts on a Journey and the first place he meets a 
baUi of soda water and a man with a stiff brush to clean ^y ^'^^-^^^ 
patches so as to make the whole carcass look unitorm. During this time 
es seized and the head half severed from the body. A few tee farther 
101. he meets the gutter, who with one stroke of the knife splits open 
'l^ho- along the entire length of the body. -With two or three more thrusts 
li^r l^ase" the'intestines to the diaphragm. The next man is known as 
he snatcher and he seizes the intestines and with one or two movements 
onrtely separates the diaphragm and then completes his Job by loosen- 
r he heart and lungs. How speedily this work is accomplished can 
oniy be realized when it is known that three men will handle from five 
'o six thousand hogs in a day. They are about the best paid men m the 
pl4t Du-ing the removal of all organs the whole operation is under 
he eye of a United States inspector who stands behind and above them 
The hog passes on to the next man who turns on a streana of water 
and sluices out the body. If any remnant of a piece of trachea should 
emain he lemoves it. Two or three scrapers are then ready to^-eceive 
it and shave off any hairs that may have escaped up to this ti^e and 
t . ast man cuts otf the teats from sows and the carcass is i^ady for a 
th The hog moves on and is weighed, and here is the first stop that 
e Uikes on hts course to the cooling room. The head is then removed 
and e next gentleman awaiting his arrival is known as the ham facer. 
He i an expert and decides what kind of ham he is best adapted to make. 
Se weight and%ize of the hog are large determining factors whether 
the him will be faced or not. The next man is the leaf puller and he 









(176 J 



17Y 

removes the clear fat or leaf lard. At the same time the kidneys are 
taken out. 

One or two experts are now waiting to determine how the carcass 
shall be divided— whether the back bone shall be split or shall be removed. 
If they decide that the back bone shall be split the hog goes on directly 
to the splitter, but if it is to be removed they make a cut from tail to 
neck on each side of the middle line of the back and the hog goes on to 
the splitter. The splitters must be able to do their work with great pre- 
cision, and some are able with only a few blows to exactly divide the 
spinal marrow throughout its entire length. The last man to be en- 
countered on the way to the cooling room is a scraper, and it is his busi- 
ness to remove all tags and pieces of fat and save the same for lard. One 
of the objects is to make the carcass appear well. 

The hogs intended for microscopic examination are not entirely split; 
the head may or Jiiay not be removed and the leaf lard is left in position. 

Hogs that are condemned never have the backs removed but are 
thrown out entire. On leaving the killing floor for the cooling room the 
g.'imbrel (which is complicated) drops and leaves each half on a separate 
track. The time occupied for all this from the penning to the cooling room 
is about ten minutes. 

The hanging room has the same temperature as the outside air, and 
the hogs remain there only such time as the weather will permit, but 
the object is to get rid of the animal heat. The pig is moved on to the 
chilling room and here he remains from twenty-four to forty-eight hours. 
Ihe temperature is held at from thirty-six degrees to forty-four degrees 
Fahrenheit. The next place he reaches is the cutting room and here he 
is disposed of with the same speed as has moved up to this point. The 
ribs are removed with huge curved draw knife; bones are either cut off 
with one stroke of a cleaver or sawed off on a band saw. The different 
packers have different names for the same cut, but they ai'e in general, 
regular hams, long-cut hams, regular shoulders, the boneless ham, which is 
a shoulder with the bones removed, the picnics or California hams, which 
are shoulders cut like hams; boneless plates, salt butts, or butt cuts, 
which come from the neck; fat backs, the fat from the back with the loin 
removed; long clear middles, short clear middles, Stafford middles, or 
middles with the ribs left in; clear belly or bacon, loins and tenderloins, 
and Cumberland cut, or a half hog with the ham, shoulder blade and 
humerus removed and feet cut off. The backs make the joints, the tail 
and the last few joints go into the lard; the feet go for pickle, for pigs feet 
jelly, and into glue; the knuckles go to the canning factory; the trimmings 
go into lard and sausage; the cut stuffs go to the cellar as dry salt or 
sweet pickle. Each packer has his own formula for preserving and these 
are kept secret. 



12— Swine. 




(178) 



1Y9 

Most of the stuff must remain iu the cellar from sixty to ninety days, 
depending upon the season. During the winter the meats may be shipped 
much greener than in summer. These meats must be moved very often 
and the changing of the acres of meat iu order that it shall cure properly 
is one of the very large labor problems about the place. Some of the 
hams, shoulders and bacon are smoked, and this requires an immense 
amount of work. All meat before being packed for shipment is tested 
by an expert who forces a sharp-pointed instrument into the center of 
the piece and then smells of it. 

To return again to the part of the pig left along the way. The blood 
is all saved and from it are made albumen now largely used by bakeries, 
buttons, and fertilizer. It is one of the principal sources of nitrogen for 
the commercial fei'tilizers. The hairs are saved, the bristles saved for 
brushes and the other hair broken and split for moi'tar. 

The intestines, with the liver, heart and lungs, have found their way 
to the table; the liver, heart and lungs are separated; the intestines are 
"run," separating all the fat; the stomach is saved for large sausages and 
the small intestines cleaned for small or link sausages. The large intes- 
tines are split open and the contents cleaned and thrown in the rendering 
tank. From the stomach rennet is obtained and pepsin made. The pan- 
creas furnishes the sweetbreads and paucreatin. The sviprareual capsules 
furnish suprarenal extract. The bladders are saved for putty. The 
spleen goes into fertilizer. The livers are only saved in part for shipment, 
some are used in puddings and the balance go for fertilizer. The fat 
about the heart and lungs is stripped; the heart is made into sausage 
and the remainder goes into the rendering tank. The head is not a very 
valuable part; the jowl is opened and the lean removed to make sausage; 
the tongues go to the canner, some are pickled and some into sausage. 
The balance of the head goes to the lard tank. 

Lard is designated in the market as prime clear, pure leaf, open kettle, 
rendered, etc. The rendering tanks also jneld white grease and black 
grease and from this machine oils, soap grease, etc., is derived. The crack- 
lings from the lard press are ground up and make meat meal for dogs and 
stock. The other cracklings, bones, etc., go into fertilizer. 

Very little pork goes into sausage. The main part of the meat used 
in sausage is beef with only sufficient pork to give flavor. 

A considerable amount of fat is also used in the butterine with the 
beef fat. 




(180) 




p5 5 



(181) 




(182) 




H 
Zi 

§ 
H 
Ph m 

ft «* 

ft J 

^5 

ft a 



(183) 




(184) 



KINGAN'S BEEF DEPARTMENT. 
Bebf Cooling Room-Capacity, 1,000 Head. 
(185) 



IP 


. 




" • f , -, " . ■ ■ 


If 


1 


« 




ms'- ■•■ v- «i»iliWWjfe3«aiB ' 


^ * 


ty- 


f 






im^mmmm^g. -\ 






^W 


WKtKKm^^' - ■ 




#' 


- - 


^flH^^^^ 




ft 




^^^^HMH^ 


^BSB^-'' 


n 


.li' jiliiMiiff**' ' ' 




1 
i 


1 


i 






iiil^^H 






f- 

1 




1 ■ ••: 


1''' 


1 


9ift 


Mi 


~ 


1 


Wfff^^^^- ' ' \I|||K-V'',;. 


1 


1 




ill iiiii iiiiiii#'' -i^^-^fe^'Mb- 



K g 



(186) 




(187) 




^ 5 



(188) 




usy) 




(190) 




<! 

o 



(191) 



INDEX. 



Page. 

Anthrax 39 

Breeding Animals — 

Where and how to select 77 

Some points in swine 121 

Breeders — 

Do public sales benefit the 102-117 

Breeders' Meetings — 

What benefits to be derived from 103 

I The care of pigs 104 

Breeding Animals, mature 127 

A bad practice 127 

Keep the good 128 

Uniform herds 129 

Feeding 163 

Stock, developing 168 

Breeds of Swine — 

Poland Chinas 3 

Berkshires 4 

Chester Whites 5 

Victorias 6 

Suffolks 6 

Essex 6 

Thin Rinds 7 

Duroc-Jerseys • 7 

Crossing Breeds 113 

13-Swine. -193- 



194 

Diseases of the Nervous System — Page. 

Paralysis 31 

Chorea 32 

Sun or heart stroke 33 

Apoplexy 33 

Epilepsy— Fits 33 

Inflammation of the brain, etc 33 

Thumps 33 

Diseases of the Pig — 

Of the mouth 9 

Infectious sore mouth 9 

Black teeth 10 

Diseased teeth 10 

Diseases of the Stomach and intestines — 

Gastro-intestinal 11 

Colic 12 

Indigestion 12 

Scours or diarrhea 12 

Constipation 13 

Diseases, Other — 

Effects of meat brine 14 

Effects of washing powders 15 

Eflect of cotton seed 15 

Wheat and barley beard 16 

Effects of cockle burrs 16 

Diseases of the Reproductive System — 

Abortion 34 

Barrenness ' 35 

Inversion of the uterus or vagina 36 

Mammitis (garget) 36 

Diseases Respiratory — 

Coryza 23 

Catarrh 23 

Sore throat 23 

Bronchitis 23 



195 

Diseases Respiratory — Cqnimued. Page. 

Pneumonia 24 

Pleurisy 24 

Cough 24 

Lung worms 25 

SnifHes, snuffles, buUnose . 26 

Diseases of the Skin — 

Lice 28 

Mange 29 

Urticaria, nettle rash, surfeit 29 

Eczema 30 

Sore tails 30 



Feeding — 

General principles observed in ... 82 

How to produce most from feed consumed 83 

Succulent winter feed 85 

Tankage — a substitute for milk 86 

Old methods contrasted . • 87 

Dwarf Essex rape as a forage crop 87 

Fall pigs, feeding and management of ... 110 

Wheat 126 

The brood sow 129 

Hogs, manufacturing 89 

Why do they get nick 91 

And its management ....•• 97 

Preparing for the show ring 99 

Whole vs. ground feed for - 107 

Dog, the 108 

Fattening for the market HI 

Wallow, a word for the 112 

Crossing breeds. ll"^ 

Sure and quick returns . ..... 114 

Best summer pasture for 147 

Clover for 150 

Convenience for handling . 153 

Snare and hurdles . . 159 

What he has done for the farmer 160 



196 ' 

manufacturing — Continued. Page. 

How long to feed 162 

Breeding and feeding 163 

Value of pure bred for market 166 

Hydrophobia 39 

Hog Cholera and Swine Plague 40 

Losses 40 

Two diseases . 41 

Effect of germs on body 42 

Life of germs on outside of body 44 

Ways by which germs enter the body 45 

Accessory causes 46 

Symptoms 51 

Animals affected and immunity 53 

Treatment 53 

Recipes 55 

Prevention by vaccination 56 

Anti-hog cholera serum 56 

Immunization in utero 57 

Prevention 57 

State control . 59 

Cures 131 

Illustrations — 

Feeding house 154 

Convenient trough - . 155 

Inside feeding house 156 

Sleeping house 157 

Homemade breeding box 158 

Kingan's ice machine . • 174 

Kingan's ice making 176 

Kicgan's loading ice .... 178 

Kingan's hog-hanging room 180 

Kingan's rendering tanks • • • . 181 

Kingan's filling lard tubs 182 

Kingan's lard oil presses . • 183 

Kingan's salting meat 184 



197 

Illustrations — Continued. 

Kingan's beef cooling room .... 185 

Kingan's preparing tongues .... 186 

Kingan's making cans 187 

Kingan'.s labeling room 188 

Kingan's butterine cooler 189 

Kingan's sausage meat cutter 190 

Kingan's casing cleaning department 191 

Kingan's jobbing-house yard 192 

Infections Arthritis 38 

Parasites, Intestinal — 

Thorn headed worm 17 

The lumbricoid worm . 18 

Pin worm , 19 

Whip worm 19 

Kidney worm .... . ... 19 

Hytadids, or bladder worms 19 

Measles 20 

Trichina 21 

Pig, Surgery on the 61 

Growing, suggestions to beginners 75 

Rations for the 80 

The care of the • • • 104 

Weaning 1^ 6 

Management and feeding of fall 110 

Feeding sow 115 

On grass 125 

Clover hay for 126 

Pasturing on stubble 149 

Treating thumps in 161 

PoorS;ock 146 

Rachitis, or Rickets. • • 37 

Rheumatism 37 

Score Card, What is the 118 



198' 

Show Ring — Page. 

Preparing hogs for the 5)7 

Shaping stock for the 100 

Sows — 

The brood . . 129 

How to care for brood 133 

Prolific 133 

Quarters 134 

Plenty of exercise 134 

Farrowing time - 135 

Young or old for breeders 171 

Statistical Tables 66-74 

Streaks of Lean 152 

Surijery on the Pig — 

Castration 61 

Spaying 63 

Rupture or hernia 63 

Enlarged prepuce • • 64 

Injuries 64 

Swine — A Specialty 94 

Points in breeding 121 

Bedding the sow 122 

Single house system 124 

Pigs on grass ■ ... 125 

Clover hay for 126 

Value of succulent food for 135 

American 169 

Rape for feeding : 171 

Swine Business— Is It Liable to be Overdone? 81 

Thoroughbred vSwine — Starting a Herd 79 

Weaning Pigd 106 

"Whole vs. Ground Feed for Hops 107 



LIBRftRY OF CONGRESS 



002 835 024 7 



